Hello, I’m Jenny! Let me introduce you to my new favorite morning dish: Vegan Breakfast Frittata Casserole. This recipe is packed with plant-based protein and vibrant veggies, making it a delicious and nutritious start to your day. Plus, it’s so easy to prepare!
I enjoy this casserole on lazy Sunday mornings with my family. It’s hearty, satisfying, and the perfect way to kick off a relaxing day. The kids love the colorful veggies, and I appreciate how simple it is to make. Give it a try, and it might become your family’s new breakfast tradition too!
Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Cuisine: American
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 cup chickpea flour
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black salt (kala namak)
- 1/2 teaspoon baking powder
- 1 cup diced bell peppers (any color)
- 1/2 cup diced red onion
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
- 1 tablespoon olive oil
Equipment/Utensils
- Mixing bowls
- Whisk
- Baking dish (9×13 inch)
- Spatula
- Knife and cutting board
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Tofu Base: In a large mixing bowl, crumble the tofu until it resembles the texture of scrambled eggs. Add chickpea flour, almond milk, nutritional yeast, turmeric powder, garlic powder, onion powder, smoked paprika, black salt, and baking powder. Mix well to combine.
- Cook Vegetables: In a skillet, heat olive oil over medium heat. Add diced bell peppers and red onion, and sauté for about 5 minutes until softened. Add chopped spinach and halved cherry tomatoes, cooking for another 2 minutes until the spinach is wilted.
- Combine Ingredients: Add the sautéed vegetables to the tofu mixture. Season with salt and pepper to taste. Mix everything together until well combined.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Pour the tofu and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, until the top is golden and the casserole is firm to the touch.
- Serve: Let the casserole cool for a few minutes before slicing. Serve warm and enjoy this hearty and delicious breakfast frittata!
Nutritional Information (per serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 30%
- Vitamin C: 40%
- Calcium: 15%
- Iron: 20%
- Folate: 25%
This Vegan Breakfast Frittata Casserole is a delightful addition to any breakfast table. It’s nutritious, flavorful, and easy to make. Perfect for family gatherings or a simple weekday breakfast, this dish is sure to please everyone. Enjoy!
Vegan Breakfast Frittata Casserole
Hello, I'm Jenny! Let me introduce you to my new favorite morning dish: Vegan Breakfast Frittata Casserole. This recipe is packed with plant-based protein and vibrant veggies, making it a delicious and nutritious start to your day. Plus, it's so easy to prepare!
Ingredients
- 1 block 14 oz firm tofu, drained and crumbled
- 1 cup chickpea flour
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black salt kala namak
- 1/2 teaspoon baking powder
- 1 cup diced bell peppers any color
- 1/2 cup diced red onion
- 1 cup baby spinach chopped
- 1/2 cup cherry tomatoes halved
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Tofu Base: In a large mixing bowl, crumble the tofu until it resembles the texture of scrambled eggs. Add chickpea flour, almond milk, nutritional yeast, turmeric powder, garlic powder, onion powder, smoked paprika, black salt, and baking powder. Mix well to combine.
- Cook Vegetables: In a skillet, heat olive oil over medium heat. Add diced bell peppers and red onion, and sauté for about 5 minutes until softened. Add chopped spinach and halved cherry tomatoes, cooking for another 2 minutes until the spinach is wilted.
- Combine Ingredients: Add the sautéed vegetables to the tofu mixture. Season with salt and pepper to taste. Mix everything together until well combined.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Pour the tofu and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, until the top is golden and the casserole is firm to the touch.
- Serve: Let the casserole cool for a few minutes before slicing. Serve warm and enjoy this hearty and delicious breakfast frittata!
Notes
Nutritional Information (per serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 30%
- Vitamin C: 40%
- Calcium: 15%
- Iron: 20%
- Folate: 25%
