Vegan Mexican Tofu Egg Casserole (Gluten-Free)

Name: Vegan Mexican Tofu Egg Casserole (Gluten-Free)
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)

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This vegan Mexican egg casserole layers roasted potatoes, bell peppers, and spinach with a fluffy tofu egg mixture seasoned with taco spices and kala namak for authentic egg flavor. Baked until set in under an hour, it's a nut-free, gluten-free brunch that feeds a crowd.

More like this:🌍American 🥗Vegan 🥗Gluten-Free 🏷️Mexican breakfast casserole Vegan egg casserole

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Vegan Mexican Egg Casserole with Tofu Eggs

Total

50 min

Servings

Recipe Source

View original recipe

From Veganricha · by Vegan Richa

Ingredients

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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

21 Ingredients

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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

Squeeze thawed frozen spinach firmly to remove excess moisture, which prevents a watery casserole.
Use kala namak (black salt) rather than table salt in the tofu mixture—it provides the sulfurous egg flavor that regular salt cannot.
Roast potatoes for 16–18 minutes until almost tender before adding the tofu mixture so they finish cooking at the same time as the eggs.
Don't skip blending the tofu mixture smooth; lumps won't incorporate properly and the custard won't set evenly.

Substitutions

Firm tofu → extra-firm tofu (denser texture, slightly less creamy)
Red bell pepper → yellow or orange bell pepper (same flavor profile, milder sweetness)
Taco seasoning → cumin + chili powder + garlic powder + onion powder in equal parts (1 tsp total)
Bread → black beans or vegan chorizo (removes gluten, adds protein and texture)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the oven at 325°F for 10–12 minutes or in the microwave for 1–2 minutes until warm.

Equipment

9x9 inch baking dish · blender

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to step 3, cover, and refrigerate overnight. Bake at 375°F for an additional 5–10 minutes since it will start cold.

What does kala namak do in the tofu eggs?

Kala namak (Indian black salt) adds a sulfurous, eggy flavor that mimics scrambled eggs. It's the key ingredient that makes the tofu taste authentically egg-like.

How do I know when the casserole is done baking?

The center should be set and not liquid. Bake for 30–40 minutes at 375°F until a knife inserted in the middle comes out clean or with only moist crumbs.