Vegan Breakfast Casserole with Tofu, Vegetables, and Herbs

This tofu-based breakfast casserole is an excellent way to start your day. It features a combination of sautéed vegetables, spices and herbs, all blended together with tofu and baked until golden brown. The result is a flavorful and hearty dish that is packed with protein and fiber.

The idea for this Vegan Breakfast Casserole was born out of a desire to create a hearty and satisfying breakfast that was also vegan. I started by experimenting with different types of tofu, eventually settling on extra-firm tofu for its crumbly texture. I then added a variety of vegetables, spices and herbs to the mix, and baked it all together in a casserole dish.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 block (14 ounces) extra-firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Crumble the tofu into a large bowl.
3. Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
4. Add the tofu, black beans, corn, chili powder, and cumin to the skillet and cook until heated through, about 5 minutes more.
5. Pour the mixture into a 9x13 inch baking dish.
6. Bake in the preheated oven for 20 minutes, or until heated through.
7. Let cool for a few minutes before serving.

Why It Works

• The extra-firm tofu provides a solid base for the breakfast casserole, while its crumbly texture gives it a fluffy and light texture.
• The combination of sautéed vegetables, spices and herbs adds flavor and depth to the casserole.
• Baking the casserole in a 9x13 inch dish allows it to cook evenly and develop a golden brown crust.