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High Protein Vegan Egg Casserole

This High Protein Vegan Egg Casserole is a filling and easy-to-make dish that offers hearty protein from tofu and vibrant vegetables, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block firm tofu Press the tofu first if it is very wet.
  • 1 cup spinach, chopped Use fresh or frozen.
  • 1 cup bell peppers, diced
  • 1 small onion, diced Cook until soft.
  • 2 cloves garlic, minced Cook until fragrant.
  • 1/4 cup nutritional yeast Adds a cheesy flavor.
  • 1 teaspoon turmeric powder Adds color.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil For sautéing.
  • to taste Fresh herbs for garnish Optional, for serving.

Method
 

Preparation and Cooking
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant.
  3. Crumble the tofu into a mixing bowl and add nutritional yeast, turmeric, salt, and pepper.
  4. Stir in the sautéed onion, garlic, spinach, and bell peppers.
  5. Pour the mixture into a greased baking dish and spread it evenly.
  6. Bake for 30-35 minutes or until golden and set.
  7. Garnish with fresh herbs if desired.
  8. Serve warm and enjoy!

Notes

For extra heartiness, serve with a side of cornbread like Cowboy cornbread casserole. To store, let the casserole cool, cover, and refrigerate for up to 4 days. Reheat at 300°F (150°C) for 10-15 minutes, or warm in the microwave. Can freeze in airtight containers for up to 2 months.