Vegetable Breakfast Casserole

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2 min read
Summary

There are no shortages of garden-fresh herbs and veggies in this delicious Vegetable Breakfast Casserole. Fresh rosemary and thyme are used to season the hash brown potatoes, while vine ripe tomatoes, red bell peppers, onions, mushrooms, and asparagus add texture and nutritional value to the protein-rich tofu. What’s great about this recipe is the customization it offers. If you have other veggies on hand, no problem! Simply substitute them for or add them in addition to the veggies above!

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Vegetable Breakfast Casserole

Ingredients

Tofu
 28 oz organic tofu, firm, drained (2 14-ounce packages)
 ½ cup nutritional yeast
 2 tsp ground turmeric
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp paprika
 1 tsp chili powder
 ½ tsp salt ((optional))
Vegetables
 1 cup yellow onion (chopped)
 1 cup red bell pepper (or green, orange, or yellow, chopped)
 1 cup mushrooms (chopped)
 1 cup tomatoes (chopped)
 1 cup asparagus (chopped)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 ¼ cup jalapeño, chopped (optional)
Hash Browns
 4 cups organic potatoes (red or gold, shredded)
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp chili powder
 2 tsp fresh rosemary (minced)
 2 tsp fresh thyme (minced)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 ¼ cup chives (minced, or green onions chopped)
 1 avocado (seed removed, cut into cubes)
 hot sauce, to taste (optional)

Directions

1

Preheat the oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.

2

Make the tofu: Add the tofu, nutritional yeast, spices, and salt, if using, to a food processor. Blend until smooth. Alternatively, add all ingredients to a large mixing bowl and mix well with a spatula. It’s okay if the tofu is more crumbly than smooth. Set aside.

3

Prep the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, red bell peppers, mushrooms, tomatoes, and asparagus. Cook until the onions are translucent, about 2–3 minutes, stirring occasionally.

4

Stir in the tamari and continue to cook until the tamari has evaporated, about 30–60 seconds.

5

Turn off the heat and stir in the tofu and jalapeño, if using. Mix well.

6

Prebake the tofu and veggies: Transfer the mixture to the parchment-lined baking dish, spreading it out evenly. Bake for 15 minutes while you prepare the potatoes.

7

In a large bowl, mix the shredded potatoes with the spices and fresh herbs, as well as the salt and pepper, if using.

8

Once the tofu and veggies are done baking for 15 minutes, layer the potatoes on top of the mixture.

9

Bake the casserole for 45–50 minutes, then broil for 2–3 minutes to make the potatoes crispy.

10

Top with fresh chives or green onion, avocado, and hot sauce of choice, if desired.

Chef's Notes

Substitutions
For the potatoes, use yellow, purple, or russet.

Substitute sweet potatoes for regular potatoes.

Use green, yellow, or orange pepper in place of red pepper.

Use other vegetables of your choice in place of asparagus, pepper, and tomato.

Prep Ahead
Mix the tofu and spices ahead of time and store in an airtight container in the refrigerator for 24 hours.

Shred the potatoes ahead of time and store in an airtight container in the refrigerator for 24 hours.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 20–30 minutes.

Ingredients

Tofu
 28 oz organic tofu, firm, drained (2 14-ounce packages)
 ½ cup nutritional yeast
 2 tsp ground turmeric
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp paprika
 1 tsp chili powder
 ½ tsp salt ((optional))
Vegetables
 1 cup yellow onion (chopped)
 1 cup red bell pepper (or green, orange, or yellow, chopped)
 1 cup mushrooms (chopped)
 1 cup tomatoes (chopped)
 1 cup asparagus (chopped)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 ¼ cup jalapeño, chopped (optional)
Hash Browns
 4 cups organic potatoes (red or gold, shredded)
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp chili powder
 2 tsp fresh rosemary (minced)
 2 tsp fresh thyme (minced)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 ¼ cup chives (minced, or green onions chopped)
 1 avocado (seed removed, cut into cubes)
 hot sauce, to taste (optional)

Directions

1

Preheat the oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.

2

Make the tofu: Add the tofu, nutritional yeast, spices, and salt, if using, to a food processor. Blend until smooth. Alternatively, add all ingredients to a large mixing bowl and mix well with a spatula. It’s okay if the tofu is more crumbly than smooth. Set aside.

3

Prep the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, red bell peppers, mushrooms, tomatoes, and asparagus. Cook until the onions are translucent, about 2–3 minutes, stirring occasionally.

4

Stir in the tamari and continue to cook until the tamari has evaporated, about 30–60 seconds.

5

Turn off the heat and stir in the tofu and jalapeño, if using. Mix well.

6

Prebake the tofu and veggies: Transfer the mixture to the parchment-lined baking dish, spreading it out evenly. Bake for 15 minutes while you prepare the potatoes.

7

In a large bowl, mix the shredded potatoes with the spices and fresh herbs, as well as the salt and pepper, if using.

8

Once the tofu and veggies are done baking for 15 minutes, layer the potatoes on top of the mixture.

9

Bake the casserole for 45–50 minutes, then broil for 2–3 minutes to make the potatoes crispy.

10

Top with fresh chives or green onion, avocado, and hot sauce of choice, if desired.

Notes

Vegetable Breakfast Casserole