Vegan Tater Tot Breakfast Casserole
This Vegan Tater Tot Breakfast Casserole features crispy golden tater tots layered over a creamy, savory tofu and vegetable base. It’s a hearty, plant-based breakfast perfect for brunch, meal prep, or holiday mornings.
Equipment
- 9×13-inch baking dish
- large mixing bowl
- skillet
- mixing spoon
- Oven
Ingredients
- 32 oz frozen tater tots
- 14 oz firm tofu, drained and crumbled
- 1 cup unsweetened plant-based milk
- 1 cup nutritional yeast
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups mixed vegetables (spinach, bell peppers, onions)
- 0.25 cup fresh herbs (optional – chives or parsley)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, crumble the tofu. Add plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric, paprika, salt, and pepper. Mix until creamy and well combined.
- Heat a skillet over medium heat with a small amount of oil. Sauté vegetables for 5–7 minutes until softened.
- Fold the cooked vegetables into the tofu mixture until evenly distributed.
- Spread the tofu mixture evenly into the baking dish. Arrange frozen tater tots on top in a single layer.
- Bake uncovered for 30–40 minutes, or until the tater tots are golden brown and crispy.
- Let the casserole rest for 5 minutes. Garnish with fresh herbs if desired, then serve warm.
Notes
For extra crispiness, broil the casserole for 2–3 minutes at the end. Extra-firm tofu creates a denser texture, and a pinch of smoked paprika adds deeper flavor. Customize vegetables based on what you have on hand.