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a serving of vegan Mexican egg casserole
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4.89 from 17 votes

Vegan Mexican Egg Casserole with Tofu Eggs

This Vegan Mexican Egg casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, cheese, and fluffy tofu eggs seasoned with taco spice.  You while family will gobble this easy brunch recipe up! Nut-free + gluten-free option.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: Mexican breakfast casserole, vegan egg casserole
Servings: 4
Author: Vegan Richa

Ingredients

Ingredients:

  • 1 tsp oil
  • 1 yukon gold potato cubed small
  • 1/2 cup thinly sliced onion
  • 1/2 cup sliced red bell pepper
  • 1/2 tsp chipotle pepper flakes
  • 1/2 tsp salt
  • 1 tsp taco seasoning

For the Egg Mixture

  • 14 oz firm tofu
  • 2 tsp flour ot use cornstarch for Glutenfree
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp indian sulfur salt Kala Namak
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/4 tsp ground mustard
  • 1 tsp taco seasoning
  • 3/4 cup water

to add later

  • 1 tomato chopped or 1/2 cup salsa
  • 1/2 cup frozen spinach thawed and squeezed or 1 cup fresh spinach
  • 2 slices bread toasted and chopped, or you can omit this to make it gluten-free and add in some black beans, or chorizo.
  • vegan Cheese to top optional
US Customary - Metric

Instructions

  • Add oil to a 9x9 inch baking dish. Add in the potato, onion, peppers, and the taco seasoning, salt, and chipotle pepper flakes and toss well to coat.
  • Bake at 375 degrees F (190c) for 16-18 minutes, or until the potatoes are almost done. Meanwhile, blend the egg mixture ingredients until smooth.
  • Add the egg mixture to the baking dish. Add in the spinach, tomato or salsa, and the bread, and mix in.
  • Even it out with a spatula. top it with some vegan cheese shreds. then bake for 30-40 minutes, or until the center is set, and not liquid.
  • Remove the baking dish from the oven, let it cool for a few minutes before slicing and serving.

Notes

If you plan to use vegan sausage or chorizo, add it to the potato mixture so that it gets golden brown, and then add in your egg mixture.
Serve with hot sauce or make an egg sauce

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 608mg | Potassium: 627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3133IU | Vitamin C: 39mg | Calcium: 104mg | Iron: 2mg