Vegan Mexican Egg Casserole with Tofu Eggs

Name: Vegan Mexican Egg Casserole with Tofu Eggs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp oil; 1 yukon gold potato (cubed small); 1/2 cup thinly sliced onion; 1/2 cup sliced red bell pepper; 1/2 tsp chipotle pepper flakes; 1/2 tsp salt; 1 tsp taco seasoning; 14 oz firm tofu; 2 tsp flour (ot use cornstarch for Glutenfree ); 1/4 tsp black pepper; 1/2 tsp salt; 1/2 tsp indian sulfur salt (Kala Namak); 1/2 tsp turmeric; 1/4 tsp baking powder; 1/4 tsp ground mustard; 1 tsp taco seasoning; 3/4 cup water; 1 tomato (chopped or 1/2 cup salsa); 1/2 cup frozen spinach (thawed and squeezed or 1 cup fresh spinach); 2 slices bread (toasted and chopped, or you can omit this to make it gluten-free and add in some black beans, or chorizo.); vegan Cheese to top (optional)

This vegan Mexican casserole layers roasted potatoes, bell peppers, and spinach with seasoned tofu eggs for a protein-rich brunch dish that delivers authentic taco-spiced flavor without dairy or eggs.

🌍American 🥗Vegan 🥗Gluten-Free 🏷️Mexican breakfast casserole 🏷️Vegan egg casserole

Vegan Mexican Egg Casserole with Tofu Eggs

Total

50 min

Servings

4

Difficulty

Medium

Est. Cost

$37–$61

Recipe Source

View original recipe

From Veganricha · by Vegan Richa

Ingredients

1 tsp oil
1 yukon gold potato (cubed small)
1/2 cup thinly sliced onion
1/2 cup sliced red bell pepper
1/2 tsp chipotle pepper flakes
1/2 tsp salt
1 tsp taco seasoning
14 oz firm tofu
2 tsp flour (ot use cornstarch for Glutenfree )
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp indian sulfur salt (Kala Namak)
1/2 tsp turmeric
1/4 tsp baking powder
1/4 tsp ground mustard
1 tsp taco seasoning
3/4 cup water
1 tomato (chopped or 1/2 cup salsa)
1/2 cup frozen spinach (thawed and squeezed or 1 cup fresh spinach)
2 slices bread (toasted and chopped, or you can omit this to make it gluten-free and add in some black beans, or chorizo.)
vegan Cheese to top (optional)optional

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Instructions

1
Add oil to a 9x9 inch baking dish. Add in the potato, onion, peppers, and the taco seasoning, salt, and chipotle pepper flakes and toss well to coat.
2
Bake at 375 degrees F (190c) for 16-18 minutes, or until the potatoes are almost done. Meanwhile, blend the egg mixture ingredients until smooth.
3
Add the egg mixture to the baking dish. Add in the spinach, tomato or salsa, and the bread, and mix in.
4
Even it out with a spatula. top it with some vegan cheese shreds. then bake for 30-40 minutes, or until the center is set, and not liquid.
5
Remove the baking dish from the oven, let it cool for a few minutes before slicing and serving.

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Tips & Notes

Pro tips

Press or crumble firm tofu finely and toast in oil over medium-high heat until edges begin to crisp before layering—this creates texture that mimics scrambled eggs.
Roast potatoes, onions, and peppers together first until caramelized; this concentrates flavor and ensures even cooking in the final casserole.
Use cornstarch instead of flour for a true gluten-free version; it provides the same binding without the gluten and doesn't affect taste.
Don't skip the chipotle pepper flakes—they're essential to the authentic Mexican flavor profile and only add subtle heat.

Substitutions

Red bell pepper → yellow or orange bell pepper (similar sweetness and cook time)
Yukon gold potato → russet potato (slightly starchier, requires same cooking time)
Chipotle pepper flakes → smoked paprika (for smokiness without heat)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through.

Common Questions

Can I make this casserole ahead of time?

Yes. Prepare and assemble the casserole the night before, cover, and refrigerate. Bake as directed. The roasted vegetables can also be prepped 1–2 days ahead.

What's the best way to season tofu for this recipe?

Crumble the firm tofu and combine with taco seasoning, chipotle pepper flakes, salt, and black pepper before cooking. Toast it in oil until golden for better texture and flavor absorption.