Hello, I’m Jenny! Let me introduce you to a delightful breakfast dish: Vegan Tempeh Bacon and Egg Casserole. This hearty casserole is packed with smoky tempeh bacon and a delicious egg substitute, making it a satisfying and nutritious start to your day. It’s perfect for feeding a crowd or meal prepping for the week.
I enjoy making this casserole on weekends when the whole family is home. It fills the house with a wonderful aroma and brings everyone to the table. This dish has become a staple in our home, especially on lazy Sunday mornings. I hope it becomes a favorite in your kitchen too!
Servings: 8
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
- 8 oz tempeh, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 1 lb firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 1 tbsp cornstarch
- 1/2 tsp turmeric
- 1 tsp black salt (kala namak)
- 1/2 tsp pepper
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
Equipment/Utensils
- Baking dish (9×13 inch)
- Skillet
- Mixing bowls
- Whisk
- Blender or food processor
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Preparation Steps
- Marinate Tempeh: Combine soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder in a bowl. Add the sliced tempeh and toss to coat. Let it marinate for 10 minutes.
- Cook Tempeh Bacon: Heat olive oil in a skillet over medium heat. Add the marinated tempeh slices and cook until crispy and browned on both sides, about 5 minutes per side. Remove from heat and set aside.
- Prepare Egg Mixture: In a blender or food processor, combine tofu, nutritional yeast, almond milk, cornstarch, turmeric, black salt, and pepper. Blend until smooth.
- Sauté Vegetables: In the same skillet, add diced bell peppers and onions. Cook until softened, about 5 minutes. Add spinach and cherry tomatoes, cooking for another 2 minutes until the spinach wilts. Remove from heat.
- Assemble Casserole: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil. Spread the sautéed vegetables evenly in the dish. Pour the tofu egg mixture over the vegetables. Top with crispy tempeh bacon slices.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the casserole is set and slightly golden on top.
- Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy this hearty breakfast dish with a fresh green salad or toast.
Nutritional Information (per serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 25%
- Calcium: 15%
- Iron: 20%
- Folate: 30%
This Vegan Tempeh Bacon and Egg Casserole is a wholesome and flavorful way to start your day. The combination of tempeh bacon and tofu “eggs” makes it a protein-packed meal that will keep you energized throughout the morning. Enjoy this delicious and nutritious breakfast with your loved ones!
Vegan Tempeh Bacon and Egg Casserole
Hello, I’m Jenny! Let me introduce you to a delightful breakfast dish: Vegan Tempeh Bacon and Egg Casserole. This hearty casserole is packed with smoky tempeh bacon and a delicious egg substitute, making it a satisfying and nutritious start to your day. It’s perfect for feeding a crowd or meal prepping for the week.
Ingredients
- 8 oz tempeh thinly sliced
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 1 lb firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 1 tbsp cornstarch
- 1/2 tsp turmeric
- 1 tsp black salt kala namak
- 1/2 tsp pepper
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup spinach chopped
- 1 cup cherry tomatoes halved
Instructions
- Marinate Tempeh: Combine soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder in a bowl. Add the sliced tempeh and toss to coat. Let it marinate for 10 minutes.
- Cook Tempeh Bacon: Heat olive oil in a skillet over medium heat. Add the marinated tempeh slices and cook until crispy and browned on both sides, about 5 minutes per side. Remove from heat and set aside.
- Prepare Egg Mixture: In a blender or food processor, combine tofu, nutritional yeast, almond milk, cornstarch, turmeric, black salt, and pepper. Blend until smooth.
- Sauté Vegetables: In the same skillet, add diced bell peppers and onions. Cook until softened, about 5 minutes. Add spinach and cherry tomatoes, cooking for another 2 minutes until the spinach wilts. Remove from heat.
- Assemble Casserole: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil. Spread the sautéed vegetables evenly in the dish. Pour the tofu egg mixture over the vegetables. Top with crispy tempeh bacon slices.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the casserole is set and slightly golden on top.
- Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy this hearty breakfast dish with a fresh green salad or toast.
Notes
Nutritional Information (per serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 25%
- Calcium: 15%
- Iron: 20%
- Folate: 30%
