Vegan Breakfast Casserole

Name: Vegan Breakfast Casserole with Tofu & Vegan Sausage
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 8 oz baby bella mushrooms, sliced; 1 teaspoon salt, divided; 8 oz vegan sausage (such as Field Roast or Lightlife); 6-7 cups day-old sourdough bread, cut into 1-inch cubes; 1 cup shredded vegan cheese; 14 oz silken tofu; 1 cup unsweetened plant milk; 2 tablespoons nutritional yeast; 1 teaspoon turmeric; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon paprika

This vegan breakfast casserole uses silken tofu as an eggless binder, combined with vegan sausage, mushrooms, and bell peppers in a sourdough bread base. It's a satisfying, protein-rich dish perfect for holiday brunches and meal prep.

🥗Vegan 🏷️Plant-based 🏷️Breakfast 🏷️Casserole 🏷️Tofu 🏷️Brunch

Total

1h 20m

Servings

8

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From My Quiet Kitchen

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
8 oz baby bella mushrooms, sliced
1 teaspoon salt, divided
8 oz vegan sausage (such as Field Roast or Lightlife)
6-7 cups day-old sourdough bread, cut into 1-inch cubes
1 cup shredded vegan cheese
14 oz silken tofu
1 cup unsweetened plant milk
2 tablespoons nutritional yeast
1 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika

15 Ingredients

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Instructions

1
Preheat oven to 375°F. Grease a 9x13 inch baking dish.
2
Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened.
3
Add bell pepper and mushrooms to skillet with 1/2 teaspoon salt. Cook for 5-6 minutes until vegetables are tender.
4
Add vegan sausage to skillet and cook for 2-3 minutes to heat through. Remove from heat.
5
Place bread cubes in the prepared baking dish. Top with cooked vegetables and sausage mixture.
6
Sprinkle vegan cheese over the top.
7
In a blender, combine silken tofu, plant milk, nutritional yeast, turmeric, garlic powder, remaining 1/2 teaspoon salt, black pepper, and paprika. Blend until smooth.
8
Pour tofu mixture evenly over the bread and vegetables in the baking dish.
9
Cover with foil and bake for 45 minutes.
10
Remove foil and bake for an additional 15 minutes until top is golden brown and set.
11
Let cool for 5-10 minutes before serving.

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Tips & Notes

Pro tips

Blend the silken tofu, plant milk, and salt until completely smooth to avoid lumps in the custard base.
Use day-old bread so it absorbs the tofu mixture without becoming soggy.
Sauté the mushrooms and peppers until they release moisture and begin to brown—this adds depth to the final dish.
Let the assembled casserole sit 10–15 minutes before baking so the bread fully absorbs the custard.

Substitutions

Vegan sausage → crumbled seasoned tempeh or smoked tofu (same amount, adds different texture)
Silken tofu → ½ cup nutritional yeast mixed with 1 cup plant milk plus ¼ cup cornstarch (produces denser custard)
Sourdough → Italian bread or whole wheat bread (adjust day-old requirement based on bread density)
Vegan cheese → nutritional yeast (omit if preferred for lower fat)