Scrambled Tofu Potato Casserole (or Gluten-Free, Vegan Breakfast Casserole)
I originally named this recipe “Gluten-Free, Vegan Breakfast Casserole”, but since I really like my blueberries, waffles, and cereal in the morning, this casserole has never seen the dining room table before noon at my house. So “Breakfast Casserole” didn’t really fit.
So I renamed it “Scrambled Tofu Potato Casserole” since it’s made from scrambled tofu and potatoes. Creative, huh?
This casserole with a side of steamed green beans or broccoli and some whole grain bread makes a delicious dinner.
But if you’re the savory-breakfast type, you’ll probably really love this casserole for breakfast or for brunch.
One of my favorite things about this casserole is it works great to make a day or two ahead, refrigerated until needed, and then reheat in the oven before serving. And one more terrific thing about this casserole is it’s another way to EAT MORE POTATOES!
Scrambled Tofu Potato Casserole (or Vegan, Gluten-Free Breakfast Casserole)
- 1/3 cup mashed extra-firm, water-packed tofu - (about 2 ounces tofu from the package of tofu used for the filling below)
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated onion
- 1/4 teaspoon granulated garlic
- 3 tablespoons corn flour
- 3/4 pound potatoes - (about 2 medium potatoes)
- 1 (14-ounce) package extra-firm, water-packed tofu - (minus the 2 ounces for the crust)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced - (about 1 cup diced)
- 1/2 medium red bell pepper, diced
- 1/2 cup frozen spinach (thawed and drained)
- 3 cloves garlic, minced
- 5 teaspoons granulated onion - (1 tablespoon + 2 teaspoons)
- 2 teaspoons dried parsley
- 2 teaspoon dried basil
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon dried rosemary
- 1 teaspoon salt
- Wrap block of tofu in a clean kitchen towel and firmly press to remove excess liquid. OR you can use a tofu press.
- In a mixing bowl, combine 1/3 cup mashed tofu, salt, granulated onion, granulated garlic, and corn flour. Mix well.
- Shred potatoes. (I use a food processor to shred my potatoes.) Mix into tofu mixture.
- Press into an oiled 8” x 8” baking dish.
- Bake at 425°F for 20 minutes.
- Meanwhile, heat oil in a large pan or skillet and sauté onion and pepper over medium-high heat for 2 to 3 minutes or until they just begin to soften.
- Add garlic and spinach and sauté for three additional minutes.
- Crumble tofu and mix into vegetables. Stir in seasonings.
- Remove from heat and transfer tofu mixture to baked potato crust.
- Pour cheese sauce evenly over tofu.
- Return to oven; reduce heat to 350°F and bake for an additional 30 minutes. Serve hot or warm.
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Great recipe, and actually the best vegan breakfast casserole I’ve made. Thanks for sharing!
Aw, thanks, J! You made my day! 🙂
Should you press the tofu for this recipe?
Yes, I wrapped the tofu in a clean kitchen towel and firmly press excess liquid out of it before I use it. (No need to press it under something heavy like you do for some recipes.)
Sorry I neglected to mention that in the recipe. I’ll get that corrected.
This us very similar to the fritattas I used to enjoy on holiday mornings. Make ahead and pop in the oven Christmas morning while gifts are being opened and then enjoy a family breakfast you didn’t slave over. Perfect. This is the best vegan breakfast casserole I’ve found. The unicorn I’ve been chasing! Thank you. We will be having this Christmas morning.
So thrilled to hear this, Ruth. I hope you enjoy.
Could I use frozen hash brown potatoes and let them thaw out instead of grating my own?
I’ve never tested this with frozen hash browns so I can’t say for sure, but I think it might work.
Let us know if you try it.
Can you substitute onion/garlic powders for the granulated kind?
Yes, you can.
Can you substitute anything for the corn flour?
I tried a couple other options (I think it was tapioca starch and arrowroot) and it turned out a bit gummy. Rice flour left a sort of grittiness. The corn flour is the only flour that I tried that worked well.
If you can’t eat corn flour, you may try it with white wheat flour or without any flour at all. It won’t be perfect, but it will work ok.
terrific recipe. could one freeze it in portions? thank you
Hi Sharon, unfortunately, this recipe does not freeze well.