This breakfast casserole is perfect for weekend and holiday mornings—easy to prep ahead the night before and simply pop in the oven as everyone is waking up!
Packed with a hearty vegan tofu scramble, dairy-free cheese, and crispy tater tots, it’s been my go-to recipe for years. We even enjoyed it for breakfast-for-dinner one evening!
Ingredients for Tater Tot Breakfast Casserole
You will need the following:
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 kosher 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
How to Press Tofu
Pressing tofu is key to achieving the best texture for baking. To press tofu, start by removing it from its package and draining any excess liquid. Place the block of tofu into a tofu press, tighten the press to apply gentle pressure, and let it sit for about 15-20 minutes. This will help the tofu release moisture, giving it a firmer texture that’s perfect for cooking. Once pressed, your tofu is ready to go!
How to Make Tater Tot Breakfast Casserole
STEP ONE: Preheat. Preheat the oven to 350°F. Butter or spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
STEP TWO: Sauté Aromatics. Set a large, deep skillet over medium heat and add the butter. When the butter is melted, add the red onion and cook for about 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP THREE: Add Tofu and Spinach. Crumble tofu into the skillet then add the spinach, salt, black pepper, and turmeric. Stir gently to combine and cook for 3 minutes, stirring frequently, until the tofu is heated through and the spinach is wilted. Remove the skillet from the heat.
STEP FOUR: Add Cheese and Tater Tots. Stir in 1 cup of cheese and the tater tots, mixing gently to combine.
STEP FIVE: Assemble. Transfer the mixture to the prepared baking dish.
If prepping ahead: Allow the casserole to cool completely, then cover and refrigerate until you’re ready to bake.)
STEP SIX: Bake. Place the casserole in the preheated oven. If baking immediately, cook uncovered for 30 minutes; if refrigerated, bake for 45 minutes.
STEP SEVEN: Finish with Cheese. Remove the casserole briefly from the oven and sprinkle the remaining ½ cup of cheese over the top. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Serve warm.
FAQs for Tater Tot Breakfast Casserole
Do I need to thaw the frozen tater tots before adding them? No thawing is necessary—using them straight from the freezer works perfectly and helps maintain their crisp texture during baking.
Can I add other vegetables to the casserole? Yes, extra veggies such as bell peppers, mushrooms, and kale all work well with this recipe.
Storage
Pre-Bake Storage: If you’re prepping the casserole ahead of time, let it cool completely at room temperature after assembling. Cover the dish tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours before baking. This helps the flavors meld without compromising the texture of your tater tots.
Leftover Storage: Let leftovers to cool to room temperature then transfer into an airtight container and store in the refrigerator for up to 3 days. For best results, reheat in the oven at 350°F for 10–15 minutes until warmed through.
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.
Preheat the oven to 350°F. Butter or spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
Set a large, deep skillet over medium heat and add the butter. When the butter is melted, add the red onion and cook for about 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
Crumble tofu into the skillet then add the spinach, salt, black pepper, and turmeric. Stir gently to combine and cook for 3 minutes, stirring frequently, until the tofu is heated through and the spinach is wilted. Remove the skillet from the heat.
Stir in 1 cup of cheese and the tater tots, mixing gently to combine.
Transfer the mixture to the prepared baking dish.
Place the casserole in the preheated oven. If baking immediately, cook uncovered for 30 minutes; if refrigerated, bake for 45 minutes.
Finish with Cheese. Remove the casserole briefly from the oven and sprinkle the remaining ½ cup of cheese over the top. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Serve warm.
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