This vegan hash brown casserole is great for a hearty and delicious breakfast. It combines tofu, veggies, and a cashew cream sauce for a savory and comforting meal. It's perfect for Christmas morning or Sunday brunch!
I'm all about nostalgic breakfasts that take me back to childhood. After becoming lactose intolerant and developing an egg allergy, I had to get creative in the kitchen. This is my dairy free, egg free, and gluten free take on a classic cheesy breakfast casserole.
I love meal prepping it on the weekend to enjoy during busy weekdays, but it’s also my go-to holiday breakfast. Just cook the tofu and veggies, make the cheesy sauce, assemble everything in a baking dish, and bake until golden and crispy.
For more impressive vegan breakfast recipes, try my easy vegan quiche, tofu scramble tater tot casserole, and vegan coffee cake!
Ingredient notes
This vegan breakfast casserole comes together with a handful of simple ingredients, see below for my recommendations and suggested substitutions.
- Frozen shredded hash browns: Use frozen hash browns with the only ingredient being potatoes. Some brands add seasoning or oils, so be sure to check the label.
- Tofu: I suggest using firm or extra firm tofu. Drain the liquid from the container and, if you have a spare minute, use a tofu press it to remove even more moisture. This helps the texture and prevents a soggy casserole.
- Vegetables: This is where you can really make the dish your own. Use fresh veggies or clean out your freezer like I did, with frozen spinach and bell peppers mixed with fresh mushrooms.
- Cashew sauce: I’m using my versatile cashew cream recipe to add, yep, creaminess to the casserole. It’s easy to make with raw cashews, water, garlic powder, and salt. Just blend until smooth.
- Dairy free cheese: Totally optional, but a layer of shredded dairy free cheese on top adds an extra cheesy touch.
Tofuture Tofu PressThis unique tofu press is the easiest way to evenly and cleanly remove water from tofu to improve the flavor and texture.
Caraway Non-Stick Ceramic 9”x13” Rectangle Pan How to make the best vegan hashbrown breakfast casserole
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Sauté the veggies
Warm olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, spinach, onion, or other veggies and cook until softened.
Step 2: Cook the tofu scramble
Crumble pressed tofu into the skillet with the veggies. Cook for about 5 minutes. Season with nutritional yeast, garlic powder, paprika, turmeric, salt, and pepper. Stir to combine.
Step 3: Add the cashew sauce
Blend soaked cashews with water and salt until smooth and creamy for your homemade vegan cheese sauce. Pour the sauce into the skillet. Stir in frozen shredded hash browns and mix well.
Step 4: Transfer to casserole dish
Spread the mixture into a greased 9x13 casserole dish. Top with shredded vegan cheese.
Step 5: Bake at 350F for 30 minutes
Bake in the oven until edges are golden and crispy around the edges. Let cool for 10 minutes before serving.
Variations
Customize this dish easily by adding your favorite ingredients and flavor boosters:
- Add vegan meat: For extra protein and flavor, stir in cooked vegan sausage crumbles, vegan bacon, or breakfast patties along with the tofu.
- Boost the veggies: Mix in chopped broccoli, zucchini, squash, or any other veggies you enjoy. Just make sure they’re cooked or lightly sautéed first if they release a lot of moisture.
- For an eggy flavor: Add a pinch of black salt (kala namak) when seasoning the tofu. It gives that classic sulfur-like flavor found in eggs.
- Topping ideas: Serve with sliced avocado, hot sauce, ketchup, chopped green onions, or fresh herbs like parsley or cilantro.
Related recipes
Check out these breakfast recipes without eggs or dairy:
- If you're looking for classic breakfast ideas, you can't go wrong with my fluffy vegan pancakes or crispy vegan waffles.
- These vegan egg bites are so easy to make and great for meal prep!
- For a crowd-pleasing yet simple option, my vegan crepes or vegan french toast are sure to impress.
I hope you love this vegan hashbrown casserole as much as we do! It's perfectly crispy on the outside and creamy on the inside, packed full of seasoned tofu and flavorful veggies. If you give it a try, let me know what you think by leaving a rating and comment below.
Vegan Hash Brown Breakfast Casserole Recipe
Equipment
- Nonstick 9x13 baking pan
Ingredients
- 1 tablespoon olive oil
- 1 pound extra-firm tofu
- 1 cup chopped mushrooms
- 1 cup chopped bell pepper
- 1 cup baby spinach
- ¼ cup chopped onion
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 30 ounce package frozen shredded hash browns
- 1 cup shredded vegan cheese
Cashew cheese sauce
- 1 cup raw cashews
- ¾ cup water
- 1 teaspoon salt
Instructions
- Make the sauce: Place cashews in a small pot, cover with water, and bring to a boil. Simmer for 15 minutes, then drain and rinse well. Blend with fresh water and salt until smooth and creamy. Set aside.
- Press the tofu: Remove tofu from its container and press to remove excess moisture. A tofu press works best, but stacking paper towels and a heavy skillet works too.
- Sauté the veggies: Warm olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, spinach, onion, or any other veggies. Cook until softened.
- Add the tofu: Crumble the tofu into the skillet and stir to combine. Cook for about 5 minutes. Season with nutritional yeast, garlic powder, paprika, turmeric, salt, and pepper. Taste and adjust seasoning if needed.
- Combine with cashew sauce: Pour the cashew sauce into the skillet and stir to combine. Add frozen shredded hash browns and mix everything together.
- Transfer to baking dish: Coat a 9x13-inch casserole dish with cooking spray. Spread the hash brown mixture in an even layer and top with shredded vegan cheese. Preheat oven to 350°F. If making ahead, cover with plastic wrap and refrigerate until ready to bake.
- Bake to perfection: Bake for 30 minutes, until the edges are golden brown and crispy. Let cool for 10 minutes before slicing and serving.
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