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Vegan Tater Tot Breakfast Casserole

Vegan tater tot breakfast casserole layers browned vegan sausage, vegetables, and a smooth tofu mixture beneath vegan cheddar and golden baked tater tots. Bake it in a 9x13-inch dish until the center is set for a hearty breakfast casserole that serves eight.
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Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Resting 10 minutes
Total Time 1 hour 39 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 cooking spray for coating
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1 package (12 oz) vegan breakfast sausage
  • 2 cups baby spinach
For the tofu mixture
  • 1 package (14 oz) extra-firm tofu drained
  • 0.5 cup unsweetened plain soy milk
  • 0.25 cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 0.25 tsp ground turmeric
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the topping
  • 1 cup vegan shredded cheddar cheese
  • 1 bag (32 oz) frozen tater tots

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet
  • 1 blender

Method
 

Prepare the filling
  1. Heat the oven to 400°F and coat a 9x13-inch baking dish with cooking spray.
  2. Heat the olive oil in a 12-inch skillet over medium heat, then cook the diced onion and bell pepper for 5 to 6 minutes, stirring occasionally, until softened.
  3. Add the vegan breakfast sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned.
  4. Stir in the baby spinach and cook until wilted, about 1 minute.
Blend the tofu mixture
  1. Blend the drained tofu, soy milk, chickpea flour, nutritional yeast, garlic powder, turmeric, kosher salt, and black pepper until smooth.
Assemble and bake
  1. Spread the sausage mixture in the prepared dish.
  2. Pour the tofu mixture evenly over the sausage mixture.
  3. Scatter the vegan shredded cheddar cheese on top.
  4. Arrange the frozen tater tots in a single layer.
  5. Bake for 55 to 65 minutes, until the tater tots are golden brown and the tofu mixture is set in the center.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best set, drain the tofu well before blending. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. Unsweetened plain oat milk can replace the soy milk if desired.