Vegan Breakfast Casserole

 Weekend mornings deserve something special - not just cereal or toast, but something warm, colorful, and full of comfort. This casserole is all of that and more. It’s soft and golden inside, packed with veggies, and has the savory richness of a breakfast classic, just without eggs 😉

Tofu is the quiet hero here, giving that satisfying structure while absorbing all the spices and herbs. Kala namak adds the unmistakable “eggy” aroma, turmeric makes it glow, and vegetables like bell pepper, mushrooms, fresh greens, and tomatoes bring both brightness and depth. With cherry tomatoes baked on top like little sunrise jewels, this dish is made for slow mornings and good coffee.

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Breakfast Casserole 

Ingredients

Base:

• 1 block (about 180–200 g) firm tofu

• 1 heaping cup of coconut flour

• 1–2 tbsp corn flour

• ¾ tsp kala namak (black salt)

• ¼ tsp turmeric

• Pinch of black pepper

• ½ tsp baking powder

Wet:

• 1 cup unsweetened plant milk (like almond, rice, or oat)

• 1 tsp apple cider vinegar

Adds-in:

• 1/2 cup finely chopped bell pepper

• 1/2 cup of chopped greens (e.g., spinach, kale, etc.)

• 1/2 cup finely chopped mushrooms

• 1 small tomato, diced

Topping:

• A handful of cherry tomatoes, halved
• Extra vegan cheese, optional

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Instructions

1. Preheat your oven to 180°C (356°F). Line a small baking dish or lightly dust it with flour.

2. In a large bowl, crumble the tofu with your hands or a fork until very fine (or blend it if you want it super smooth).

3. Add plant milk and apple cider vinegar. Stir well.

4. In a separate bowl, mix the coconut flour, corn flour, kala namak, turmeric, black pepper, and baking powder.

5. Fold the dry mix into the wet tofu mixture. Stir until a thick batter forms.

6. Add in the diced bell pepper, mushrooms, tomato, greens (in my case, spinach), and optional herbs.

7. Spread into the baking dish and smooth out the top.

8. Press halved cherry tomatoes on top, cut side up.

9. Bake for 40–45 minutes, until set and golden.

10. Cool for 5–10 minutes before slicing. Serve warm or cold.

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Notes & Serving Ideas:

• Best served warm, accompanied by avocado or a light salad.

• You can switch the veggies used in add-ins; this recipe is very flexible.

• Keeps well in the fridge for up to 3 days — perfect for meal prep.

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Nutritional Information (per serving, 1 of 8 slices)

• Calories: 198 kcal

• Protein: 10.4 g

• Fat: 8.1 g

• Carbohydrates: 17.6 g

  • Fiber: 6.5 g

  • Sugars: 2.1 g