This breakfast casserole is great to serve a crowd or to prep in the beginning of the week and enjoy each morning. It’s loaded with tofu, veggies, vegan cheese and spices. Serve it with a slice of toast, Tofu “Bacon” and Sweet Potato Hash for a breakfast that will fuel you for the day.   Reprinted with permission from The Six Vegan Sisters Everyday Cookbook by Six Vegan Sisters, Page Street Publishing Co. 2021. Photo credit: Hayden Stinebaugh

Loaded Breakfast Casserole [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



  • 1 tablespoon (15 ml) olive oil, plus more for pan
  • 1 medium-sized white onion, chopped small (about 1 cup [160 g])
  • 1 red bell pepper, seeded and chopped small (about 1 cup [149 g])
  • 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
  • 2 (14- to 16-oz [396- to 453-g]) packages firm or extra-firm tofu, drained and pressed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon onion powder
  • 2 teaspoons (5 g) garlic powder
  • 2 teaspoons (4 g) paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (120 ml) plain, unsweetened rice milk
  • 1/3 cup (26 g) nutritional yeast
  • 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
  • 1 lb (453 g) russet potatoes, peeled and diced into ½ to 1" (1- to 2.5-cm) pieces (about 3 cups)
  • 1 1/2 cups (170 g) vegan Cheddar shreds (page 341) or store-bought, divided (nut-free if needed)
  • Chopped green onion, for topping


  1. Preheat the oven to 375°F (190°C) and oil a 9 x 13–inch (23 x 33–cm) baking dish. Set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper. Cook, stirring often, for 5 to 7 minutes, or until the onion is translucent and the bell pepper is fork-tender. Stir in the garlic and cook for 30 seconds to 1 minute, or until the garlic is fragrant. Remove from the heat and set aside.
  3. Crumble the tofu into a large bowl. Add the turmeric, onion powder, garlic powder, paprika, salt, black pepper, rice milk, nutritional yeast, soy sauce, potatoes and 1 cup (113 g) of the Cheddar shreds. Mix until combined. Mix in the cooked veggies. Pour into the prepared baking dish. Evenly sprinkle the top with the remaining 1/2cup (56 g) of Cheddar shreds.
  4. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes, or until the Cheddar is melted and the potatoes are fork-tender. Remove from the oven and let cool slightly. Serve topped with green onion.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.