Tater Tot Breakfast Casserole ~
This breakfast casserole is made for weekend and holiday mornings! So easy to prep ahead of time then pop in the oven to bake while everyone is waking up.
This one is packed with vegan tofu scramble, dairy-free cheese, and crispy tater tots and has been my go-to breakfast casserole for years. Most recently, we enjoyed it as part of our breakfast-for-dinner night.
Ingredients for Tater Tot Breakfast Casserole:
- vegan butter
- red onion
- garlic
- extra-firm tofu
- fresh spinach leaves
- sea salt
- ground black pepper
- ground turmeric
- vegan Cheddar cheese
- tater tots
How to make Tater Tot Breakfast Casserole:
Preheat oven to 350 degrees F.
Into a large, deep skillet over medium heat, add vegan butter. When the butter is melted, add the red onion. Saute 2 minutes, to soften.
Add garlic and continue cooking 1 minute.
Crumble tofu into the skillet and add spinach, sea salt, ground black pepper, and turmeric. Stir to combine.
Continue cooking, stirring frequently for about 3 minutes, until tofu is heated through and spinach is wilted slightly. Remove from heat.
Stir in 1 cup of vegan Cheddar cheese and the tater tots.
Into a prepared 9×13-inch casserole dish, spread the mixture in an even layer.
If you are prepping this ahead of time, stop here. Allow the casserole to cool completely then cover and refrigerate until ready to bake.
Bake, uncovered for 30 minutes. If casserole has been refrigerated, increase this initial baking time to 45 minutes.
Sprinkle remaining 1/2 cup cheese Cheddar cheese over the top. Continue cooking for an additional 15 minutes.
Serve hot.
Cheers!
More company-worthy breakfast and brunch recipes:
Vegan Tofu Benedict Florentine
Dark Chocolate and Candied Orange Bread
Tater Tot Breakfast Casserole
Ingredients
- 1 tablespoon vegan butter
- 1/4 cup red onion chopped
- 1 clove garlic minced
- 14 ounces extra-firm tofu pressed
- 1 cup fresh spinach leaves chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1 1/2 cups vegan Cheddar cheese shredded and divided
- 28 ounces frozen extra crispy tater tots
Instructions
- Preheat oven to 350 degrees F.
- Into a large, deep skillet over medium heat, add vegan butter. When the butter is melted, add the red onion. Saute 2 minutes, to soften.
- Add garlic and continue cooking 1 minute.
- Crumble tofu into the skillet and add spinach, sea salt, ground black pepper, and turmeric. Stir to combine.
- Continue cooking, stirring frequently for about 3 minutes, until tofu is heated through and spinach is wilted slightly. Remove from heat.
- Stir in 1 cup of vegan Cheddar cheese and the tater tots.
- Into a prepared 9x13-inch casserole dish, spread the mixture in an even layer.
If you are prepping this ahead of time, stop here. Allow the casserole to cool completely then cover and refrigerate until ready to bake.
- Bake, uncovered for 30 minutes. If casserole has been refrigerated, increase this initial baking time to 45 minutes.
- Sprinkle remaining 1/2 cup cheese Cheddar cheese over the top. Continue cooking for an additional 15 minutes.
- Serve hot.
Nutrition
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