Vegan Breakfast Casserole with Tofu Egg Sauce | CookOS

Vegan Breakfast Casserole

Name: Vegan Breakfast Casserole with Tofu Egg Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon oil; 1 medium onion, chopped; 8 ounces mushrooms, sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 4-6 slices bread, cubed (use gluten-free if needed); 1 14-ounce package firm tofu, drained; 3/4 cup non-dairy milk; 2 tablespoons nutritional yeast; 1 teaspoon turmeric; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 cup vegan cheese, shredded (optional)

This vegan breakfast casserole combines sautéed mushrooms, onions, and bread cubes held together by a silky tofu-based egg sauce, delivering a protein-rich, plant-based brunch dish that bakes in one pan.

🥗Vegan 🥗Gluten-Free 🏷️Gluten-free-option 🏷️Nut-free 🏷️Breakfast 🏷️Casserole Tofu

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Total

55 min

Servings

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Veganricha

Ingredients

1 tablespoon oil
1 medium onion, chopped
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
4-6 slices bread, cubed (use gluten-free if needed)
1 14-ounce package firm tofu, drained
3/4 cup non-dairy milk
2 tablespoons nutritional yeast
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup vegan cheese, shredded (optional)optional

16 Ingredients

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Instructions

1
Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish.
2
Heat oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened.
3
Add mushrooms, salt, pepper, garlic powder, and thyme. Cook for 5-7 minutes until mushrooms are browned and liquid has evaporated.
4
Place cubed bread in the prepared baking dish. Top with the cooked mushroom mixture.
5
In a blender, combine tofu, non-dairy milk, nutritional yeast, turmeric, salt, pepper, and garlic powder. Blend until smooth.
6
Pour the tofu mixture over the bread and mushrooms in the baking dish.
7
Sprinkle with vegan cheese if using.
8
Bake for 35-40 minutes until the top is golden and the casserole is set.
9
Let cool for 5 minutes before serving.

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Tips & Notes

Pro tips

Press the drained tofu with paper towels or a clean kitchen towel for 5 minutes before blending to remove excess moisture—this prevents a watery sauce.
Sauté the mushrooms and onions until they release their liquid and it mostly evaporates; this concentrates flavor and prevents a soggy casserole.
Cube the bread into ½- to ¾-inch pieces so they absorb the tofu sauce without falling apart; day-old bread works better than fresh.
Let the assembled casserole sit at room temperature for 10-15 minutes before baking so the bread begins to absorb the sauce, ensuring even texture.

Substitutions

Mushrooms → bell peppers, spinach, or zucchini (reduce cooking time if using raw spinach)
Bread → cubed potatoes or hash browns (increase bake time by 10-15 minutes)
Tofu → silken tofu blended with 2 tablespoons cornstarch (for thicker sauce)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat gently in a 350°F oven until warmed through, about 15-20 minutes, or microwave individual portions.

Equipment

baking dish (9x13 inch recommended) · blender or food processor (for tofu sauce)

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, refrigerate, then bake just before serving. Add 5-10 minutes to bake time if starting from cold.

What non-dairy milk works best for the tofu sauce?

Unsweetened soy, oat, or almond milk all work well. Use unsweetened varieties to avoid sweetness in the savory sauce.

How do I know when the casserole is done baking?

The top should be lightly golden and the tofu custard should be set but still moist when you insert a knife near the center—it should come out clean or with just a few moist crumbs.