Can I make this casserole ahead of time?

Yes. Assemble the casserole without tater tots, cover, and refrigerate up to 24 hours. Add tater tots and bake when ready to serve for the crispiest topping.

What type of tofu works best for this recipe?

Extra-firm tofu crumbles better and holds its texture during baking. Press it gently before crumbling to remove excess moisture.

Can I substitute the nutritional yeast?

Nutritional yeast provides a savory, cheesy flavor. You can reduce it to 1/4 cup and add 1/4 teaspoon garlic powder, but the flavor will be less rich.

How do I know when the casserole is done?

The tofu mixture should be set and lightly golden where it shows around the tater tots, and the tater tots should be golden and crispy, typically 25–30 minutes at 375°F.

Can I use a different plant-based milk?

Yes. Unsweetened almond, oat, or cashew milk work well. Avoid sweetened varieties as they'll affect the savory flavor.

Vegan Tofu Breakfast Casserole with Tater Tots

Name: Vegan Tofu Breakfast Casserole with Tater Tots
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tablespoon light olive oil (or any neutral-flavored oil); 1 medium onion; 2 cups diced mushrooms ((a 16 oz. container)); 1 medium green pepper; 3 (14 oz.) packages firm tofu (or extra firm tofu); 1/4 cup melted margarine; 1/3 cup nutritional yeast; 2 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/3 cups plain soy milk ((or other plant-based milk)); 2 cups vegan cheese (shredded); 1/2 cup bacon bits; 1 cup vegan breakfast sausage; 4 cups tater tots

CookOSBeta

Vegan Tofu Breakfast Casserole with Tater Tots | CookOS

Ingredients

1 tablespoon light olive oil (or any neutral-flavored oil)
1 medium onion
2 cups diced mushrooms ((a 16 oz. container))
1 medium green pepper
3 (14 oz.) packages firm tofu (or extra firm tofu)
1/4 cup melted margarine
1/3 cup nutritional yeast
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cups plain soy milk ((or other plant-based milk))
2 cups vegan cheese (shredded)
1/2 cup bacon bits
1 cup vegan breakfast sausage
4 cups tater tots

14 Ingredients

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Instructions

1
Preheat your oven to 350° F (176° C) (if baking immediately).
2
Dice 1 medium onion and saute it in 1 tbsp of oil over low heat until translucent.
3
Add 2 cups of diced mushrooms and 1 diced green pepper, sprinkle with 1/2 tsp salt, and continue to saute until they begin to release their juices. Then add the vegan breakfast sausage, cut into small pieces, and saute it for an additional 3 minutes.
4
While your veggies and sausage are cooking, break up 3 packages of tofu into smaller pieces so they fit in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).
5
Add 1/2 cup nutritional yeast, 1/4 cup melted margarine, 2 tsp salt, and 1/2 tsp pepper to your food processor and blend. (It will turn into a crumbly, grainy mixture).
6
Slowly add 1/3 cup soy milk, 1 tbsp at a time, blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.
7
Add the tofu mixture to the sautéed veggies and sausage, along with 1 cup of vegan cheese and 1/2 cup of vegan bacon bits. Then mix well.
8
Pour the combined tofu-veggie mixture into a greased casserole dish. (At this point, you can store covered in the fridge until ready to bake.)
9
Top with a layer of frozen tater tots or hash browns.
10
Bake at 350°F (176 °C) for 1 hour, uncovered.
11
Top with 1 additional cup of vegan cheese, then bake, covered with foil, for another 15 minutes to allow the cheese to melt.
12
Let it cool for about 10 minutes before cutting to allow it to set a little and firm up.