Tofu and Vegetable Breakfast Casserole

It’s kind of amazing – I never really tire of tofu.  This infinitely versatile flavour sponge is so often featured in vegan cuisine that you’d think my taste buds would have grown weary of it, but no, it hasn’t happened yet.  I’m as much a fan as ever and still love experimenting with new recipes.  As an ingredient, it still holds the potential to be exciting, surprising and mysterious for me.

Tofu skeptics won’t believe this, but for me tofu is also one of favourite comfort foods. Instead of the meat cravings that many complain about while transitioning to a plant-based diet, when I’m really getting intensely hangry, I reach for the bean curd.  That’s why I think recipe is ideally suited for breakfast, when you know the day ahead is going to require some series calories.  This casserole is packed full of energy boosting nutrients and is also really easy to throw together in a hurry and stick in the oven, with few dirty dishes to worry about.


Ingredients (Make 4 to 5 servings):
2 x 300g packages of firm tofu
8 oz/227g of champagne mushrooms, finely chopped
1 bunch of chopped broccolette (could use broccoli as well)
10 oz of grape tomatoes, chopped
1 cup of vegan cheddar flavoured shreds (I used Earth Island)
1/4 cup of nutritional yeast
1 cup of almond milk
2 tsp of salt
1 tsp of pepper
1 tbsp of dried dill
1 tsp of garlic powder


1. Preheat oven to 400 degrees.
2. Lightly oil a 9 x 13 baking dish and set aside.
3.  In large mixing bowl, crumble the tofu.  Add the 8oz of chopped mushrooms, the chopped broccolette, 10oz of grape tomatoes, 1 cup of cheddar shreds, 1/4 cup of nutritional yeast, 1 cup of almond milk, 2 tsp of salt, 1 tsp of pepper, 1 tbsp of dried dill, 1 tsp of garlic powder.  Give it a good mix and spread out evenly into the baking dish.
4.  Bake at 400 degrees for 30 minutes, and serve piping hot.





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