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Potato Tofu Breakfast Casserole

Potato Tofu Breakfast Casserole

I’ve been looking for a good vegan breakfast casserole recipe for years without success. That is until recently when I checked out the book “Vegan Cooking for Carnivores” from my local library. Leafing through the recipe book I found a number of recipes I really wanted to try but the one I was most excited about was chef Roberto Martin’s recipe for Tofu Breakfast Casserole. Finally! A non-dairy, meat-free breakfast casserole that sounded like it would actually taste good!I’ve since made this recipe twice and it’s exactly the kind of casserole recipe I was looking for: healthy and delicious.

As usual I made some tweaks so the original recipe so I’m saving my version here. The main change being how some of the ingredients are cooked prior to being baked in the oven. Roberto’s recipe calls for cooking the hash browns, peppers, and vegetarian meat to be sauteed over high heat – which I just have a hard time with. Maybe it’s just me but so far I’ve been unable to saute anything over high heat without filling the kitchen (and house) with smoke. So, if you’re wanting the original recipe with the high-heat cooking method totally check out the book (here’s the Amazon link for the book “Vegan Cooking for Carnivores”). Otherwise, I hope you enjoy my lower-heat option.

One thing I learned from this cookbook was a new (to me) was to squeeze the water from tofu. I’m hoping to do a post (with pictures) about this sometime soon but until then here are the basics: Slice the tofu block into 8 equal slabs. Fold a cloth kitchen towel in thirds the long way and place a couple paper towels on the kitchen towel – folding them so they fit. Lay 4 of the tofu slabs in a single layer on the paper towel and place a couple more folded paper towels on top. Repeat with the last 4 slabs and more paper towels. Fold the kitchen towel over the top of the last paper towels and press down. You want to press down hard enough to remove as much water as possible without smashing the tofu. Which takes practice. Luckily this is the perfect recipe to practice this technique on because you’ll be smashing up the tofu in the next step anyway. 🙂

Potato Tofu Breakfast Casserole

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  • 1 block firm tofu (14- to 16-ounce)
  • ½ cup grated vegan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon oil
  • 16-ounce bag of frozen hash browns
  • 1 bell pepper, cored, seeded, and diced small (we use green) (about 1 cup)
  • 5- to 7-ounces vegetarian bacon or sausage or smoky tempeh, chopped
  • ½ cup green onions, sliced
  • salt and pepper, to taste



Preheat oven to 420°F.


Press the water from the tofu (as indicated above or your preferred method)


Crumble tofu into a large bowl.


Add vegan cheese, garlic powder, and onion powder and mix well.


Heat oil in a large pan over medium heat.


Add the potatoes, bell peppers, and vegetarian "meat" substitute.


Saute the mixture until everything is cooked through.


Add the chopped green onions and stir.


Combine the tofu and potato mixtures and stir until well mixed.


Season to taste with salt and pepper.


Spread mixture evenly in a 13 x 9-inch casserole dish.


Bake for 20 minutes, until hot.


Cool slightly before serving.


I like to top with a bit of additional cheese and sliced green onions before serving.

Potato Tofu Breakfast Casserole

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