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Easy Dairy-Free Brunch Casserole Recipe with Creamy Tofu and Veggies

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A quick and easy dairy-free brunch casserole featuring a creamy tofu base blended with roasted veggies, perfect for a nourishing and satisfying meal.

Ingredients

Scale
  • 14 oz (400 g) extra-firm tofu, pressed to remove excess water
  • 1 cup (240 ml) unsweetened plant-based milk (oat or almond milk recommended)
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground turmeric
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 2 cups (60 g) fresh spinach, roughly chopped
  • 2 stalks green onions, thinly sliced
  • Optional: ½ cup (75 g) mushrooms, sliced
  • 2 tablespoons olive oil (for roasting veggies)
  • 2 tablespoons fresh herbs (parsley or chives), chopped
  • Optional: red pepper flakes for heat

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for 15-20 minutes to remove excess moisture.
  2. Dice the bell pepper, zucchini, and optional mushrooms. Halve the cherry tomatoes and roughly chop the spinach.
  3. Toss the bell pepper, zucchini, mushrooms (if using), and cherry tomatoes in a bowl with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for 15 minutes, stirring halfway through.
  4. In a blender or food processor, combine the pressed tofu, plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric, lemon juice, salt, and pepper. Blend until silky smooth, resembling a thick custard.
  5. In a large mixing bowl, combine the roasted veggies, fresh spinach, green onions, and tofu mixture. Stir gently to distribute evenly. Add red pepper flakes if desired.
  6. Pour the mixture into a greased 9×13 inch baking dish, smoothing the top with a spatula.
  7. Bake at 375°F (190°C) for 30-35 minutes until the top is set and lightly golden with bubbling edges.
  8. Let the casserole rest for about 10 minutes after baking. Sprinkle with fresh herbs before slicing and serving.

Notes

Press tofu thoroughly to avoid watery casserole. Roast veggies separately to enhance flavor and texture. Taste tofu mixture before baking to adjust seasoning. Let casserole rest after baking to firm up. Can prepare tofu base and roast veggies a day ahead for convenience.

Nutrition

Keywords: dairy-free, tofu casserole, brunch recipe, plant-based, vegan, gluten-free, creamy tofu, roasted veggies, easy casserole

Find it online: https://islatable.com/easy-dairy-free-brunch-casserole-recipe-with-creamy-tofu-and-veggies/