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a firm golden tofu breakfast casserole with roasted potato cubes and dark green spinach baked throughout, cut into rectangular servings without cheese
Melissa Hart

Vegan Breakfast Casserole

Tofu and chickpea flour set this casserole without eggs, but neither can overcome watery vegetables. Roast the potatoes first and squeeze the spinach until it feels almost too dry. The filling should be thick when you spread it, not pour like pancake batter. Give the finished pan its full resting time; cutting it immediately is the fastest way to mistake a properly baked tofu filling for a failed one.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 1/2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tsp kosher salt divided
  • 1 package frozen chopped spinach 10 oz, thawed and squeezed dry
  • 1 package extra-firm tofu 16 oz, drained and pressed for 15 minutes
  • 3/4 cup unsweetened plain soy milk
  • 1/3 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt on a sheet pan; roast for 25 minutes, turning once, until almost tender.
  2. Reduce the oven to 375°F and oil a 9-inch square baking dish with the remaining oil. Spread the roasted potatoes and squeezed spinach in it.
  3. Blend the pressed tofu, soy milk, chickpea flour, nutritional yeast, mustard, garlic powder, paprika, turmeric, pepper and remaining salt until thick and smooth.
  4. Fold the tofu mixture through the vegetables in the dish, then level the top. Bake for 35 to 40 minutes, until firm around the edges and the center reaches 165°F.
  5. Rest for 15 minutes before cutting into eight portions so the chickpea flour and tofu can finish setting.