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.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 4
- Category: Breakfast, brunch
- Cuisine: American
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.