Hi there, I’m Jenny! Today, I’m thrilled to share one of my favorite morning dishes: Vegan Breakfast Strata Casserole. This recipe is layered with delicious plant-based ingredients, making it a hearty and nutritious way to start your day. It’s packed with flavor and easy to prepare, perfect for any busy morning.
I love enjoying this casserole on weekends when we have a bit more time to savor breakfast together. It’s a family favorite that brings everyone to the table with its inviting aroma and satisfying taste. Whether it’s for a special brunch or a cozy morning at home, this dish always hits the spot!
Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Cuisine: American
Ingredients
- 1 loaf of day-old crusty bread, cubed
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black salt (kala namak)
- 1 cup diced bell peppers (any color)
- 1/2 cup diced red onion
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
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 Mixture: In a large mixing bowl, crumble the tofu until it resembles scrambled eggs. Add nutritional yeast, turmeric powder, garlic powder, onion powder, and black salt. 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. Mix everything together until well combined.
- Layer Bread and Mixture: In a greased 9×13 inch baking dish, spread half of the cubed bread. Pour half of the tofu and vegetable mixture over the bread, then layer the remaining bread cubes on top. Finish with the rest of the tofu mixture, ensuring even coverage.
- Mix Liquid: In a bowl, whisk together the almond milk and vegetable broth. Pour this mixture evenly over the entire casserole, pressing down slightly to ensure the bread absorbs the liquid.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and slightly crispy.
- Serve: Let the casserole cool for a few minutes before slicing. Serve warm and enjoy this flavorful and hearty breakfast strata!
Nutritional Information (per serving)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 30%
- Vitamin C: 35%
- Calcium: 10%
- Iron: 20%
- Folate: 25%
This Vegan Breakfast Strata Casserole is a fantastic way to start your day with a nutritious and satisfying meal. It’s perfect for weekend brunches or any morning you want to treat yourself and your family. Enjoy!
Vegan Breakfast Strata Casserole
Hi there, I'm Jenny! Today, I'm thrilled to share one of my favorite morning dishes: Vegan Breakfast Strata Casserole. This recipe is layered with delicious plant-based ingredients, making it a hearty and nutritious way to start your day. It's packed with flavor and easy to prepare, perfect for any busy morning.
Ingredients
- 1 loaf of day-old crusty bread cubed
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- 1 block 14 oz firm tofu, drained and crumbled
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black salt kala namak
- 1 cup diced bell peppers any color
- 1/2 cup diced red onion
- 1 cup baby spinach chopped
- 1/2 cup cherry tomatoes halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Tofu Mixture: In a large mixing bowl, crumble the tofu until it resembles scrambled eggs. Add nutritional yeast, turmeric powder, garlic powder, onion powder, and black salt. 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. Mix everything together until well combined.
- Layer Bread and Mixture: In a greased 9×13 inch baking dish, spread half of the cubed bread. Pour half of the tofu and vegetable mixture over the bread, then layer the remaining bread cubes on top. Finish with the rest of the tofu mixture, ensuring even coverage.
- Mix Liquid: In a bowl, whisk together the almond milk and vegetable broth. Pour this mixture evenly over the entire casserole, pressing down slightly to ensure the bread absorbs the liquid.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and slightly crispy.
- Serve: Let the casserole cool for a few minutes before slicing. Serve warm and enjoy this flavorful and hearty breakfast strata!
Notes
Nutritional Information (per serving)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 30%
- Vitamin C: 35%
- Calcium: 10%
- Iron: 20%
- Folate: 25%
