Give Them Something Better

Tag: Tofu

Vegan Breakfast Casserole — Vegan Brunch
Do you need a delicious vegan breakfast casserole to take to a brunch? I have been trying to make the perfect vegan brunch casserole for years and I finally got it! This casserole has an eggy look and texture and along with some vegan breakfast sausage this veggie packed high protein breakfast is great for easter brunch, Sabbath Breakfast or for an easy meal prep to eat all week!

Back in the day, my mom’s breakfast casserole would be mostly sausage and some egg, but what I’m trying to do here is to give a little flavor of the sausage and texture but replace most of the meat with vegetables, so it’s a little bit healthier. That makes it more like what we eat in America’s Blue Zones, regions where people live demonstrably longer, healthier lives. As Dan Buettner, author of The Blue Zones, emphasizes, ‘A plant-slant diet is the cornerstone of longevity.’ By packing this casserole with nutrient-rich vegetables and plant-based proteins, we’re not just creating a delicious breakfast; we’re helping our friends to eat healthier and live longer. Even if they don’t realize it!

Time Saver for your Vegan Brunch

If you are cooking for a crowd or you just don’t like chopping Potatoes O’brien are a frozen food product that you can find at the grocery store. They are simply potatoes and bell peppers, already peeled and diced!

Why this Recipe is Perfect for a Vegan Brunch

Crowd-Pleaser: Perfect for brunch, potlucks, or any gathering where you need a hearty vegan breakfast.

Make-Ahead: This casserole is even better the day before so no cooking in the morning!

Customizable: You can use the base of this recipe and make a ton of flavor profiles by changing out the veggies and herbs.

Egg-Free: That means is cholesterol free and can save money! It is also ideal for vegans, plant-based eaters, or anyone with egg allergies.

Health Benefits of this Vegan Breakfast Casserole

Plant-Based Protein: Tofu and chickpea flour offer a good source of plant-based protein, keeping you full and satisfied.

ZERO Cholesterol: Replacing meat with vegetables and vegan sausage completely eliminates Cholesterol AND dramatically reduces the fat!

Fiber-Rich: Unlike traditional breakfast casserole this is high in fiber which has been proven to improve heart health, regulate blood sugar and can help with weight loss!

Vegetable-Packed: This casserole makes it easy to get your 5-8 servings of fruits and vegetables almost effortlessly!

Tips and Variations

Veggie Swaps: Feel free to substitute vegetables like broccoli, asparagus, mushrooms, or bell peppers.

Herb Heaven: Experiment with different fresh herbs like thyme, rosemary, or oregano.

Make it Gluten-Free: The only gluten in the recipe could be found in the sausage so check your labels to make it gluten-free.

Food Processor is your friend: When making the tofu/chickpea mixture, a food processor will make the job much easier. It is also a great help in chopping up those vegetables!

Don’t skip the turmeric: People eat with their eyes first. A small amount of turmeric adds a great yellow eggy color that makes it more appetizing. But don’t add too much or it will go neon on you!

Squeeze that zucchini: if using frozen zucchini, make sure you squeeze out all of the excess water.

Vegan Breakfast Casserole

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Do you need a delicious vegan breakfast casserole to take to a brunch? I have been trying to make the perfect vegan brunch casserole for years and I finally got it! This casserole has an eggy look and texture and along with some vegan breakfast sausage this veggie packed high protein breakfast is great for easter brunch, Sabbath Breakfast or for an easy meal prep to eat all week!

Ingredients

Egg Mixture

1 14 oz block firm tofu

½ cup chickpea flour

2 tablespoons nutritional yeast

2 tablespoons chicken style seasoning

2 tablespoons Dijon mustard

1 tsp garlic powder

1 tsp onion powder

1/4 -1/2 cup plant milk

½ cup vegan cheese (optional)

salt to taste

Veggies

4 cups Frozen Potatoes O’brien

4-6 vegan breakfast sausages crumbled

1 cup zucchini, chopped

4 cups spinach, chopped small

Instructions

In a skillet over medium heat, cook the vegan sausage, along with the frozen potatoes O’Brien, until the sausage begins to brown.
Add the spinach and zucchini to the skillet, cook until the spinach begins to wilt.
While the vegetables are cooking, add all the ingredients for the egg mixture to a food processor and blend until smooth.
Once the vegetables are cooked, add the egg mixture to the vegetables and cook briefly before transferring to a casserole dish.
Refrigerate overnight or bake immediately.
For baking, preheat the oven to 350°F and bake for 40-50 minutes.
Allow to cool slightly before serving.

© Stephanie Howard

Cuisine: American / Category: Breakfast
March 16, 2025
Hearty Vegan Lasagna with Tofu Ricotta
Are you a lasagna lover, but now that you’ve adopted a plant-based or vegan lifestyle, you’re at a loss for what to cook for special occasions? I’ve got you covered with my delicious vegan lasagna recipe featuring tofu ricotta cheese. I’ve served this dish to literally hundreds of people, and everyone loves it. Stick around because, at the end, I’ll share a special ingredient that can turn even the most hardcore meat lover into a fan of this lasagna.

3 Components of thePerfect Lasagna

The perfect lasagna has three main components: sauce, a cheese mixture, and noodles. If each of these components tastes great, your lasagna will be a hit. Let’s break each one of those down.

1. The Sauce: Homemade vs. Store-Bought

If you think about it the sauce is what brings most of the flavor to your lasagna so it needs to be good! Here is a link to my favorite homemade sauce. While, creating a homemade sauce is easier than you might think, you can opt for a good-quality jar of tomato sauce (just check the label for added sugars or cheese). Whether homemade or store-bought, make sure the sauce is flavorful and suits your taste. You can always add herbs like basil, oregano, and garlic to enhance the flavor.

2. Tofu Ricotta: Creamy and Dreamy

For the tofu ricotta, check the recipe below. It is made with firm tofu and vegan sour cream which makes it really rich and creamy and can be made in just a few minutes. Adjust seasonings to taste, and you have a dreamy, creamy ricotta cheese ready to elevate your lasagna. There are some store bought vegan ricotta’s in some of your larger grocery stores but I cannot vouch for their flavor.

3. Noodles

I have tried to take short cut’s with noodles but it is totally not worth it! In the video below I tried the no-boil “oven ready” noodles but as you can see the did not work out. Go ahead and boil your noodles. Once cooked and rinsed drape each noodle over the edge of the pan so they don’t stick together.

BONUS: A Surprise for Meat Lovers: Plant-Based Italian Sausage

If you have meat-loving family members, add some plant-based Italian sausage to the lasagna. Crumble it up, brown it to perfection, and it will add extra flavor and a familiar texture to satisfy the carnivores.

Here is the video to see how I make mine.
Hearty Vegan Lasagna with Tofu Ricotta

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Lasagna is a classic Italian dish that most people love, but don't always realize that it can be made vegan. In this vegan lasagna recipe, we use tofu ricotta cheese to create a delicious and creamy filling. You'll love the flavor and the texture of this lasagna, and you won't believe how good it tastes without any meat or cheese! If you're looking for a delicious and satisfying vegan lasagna, then give this recipe a try

Ingredients

Vegan Lasagna

6 cups Tomato Sauce

12 lasagna noodles, cooked

1 recipe Tofu Ricotta

2 links Plant-Based Italian Sausage

¼ cup nondairy Parmesan cheese (optional)

Tofu Ricotta

2 packages (14 ounces) water-packed tofu, firm or extra-firm

1 package (8 ounces) frozen spinach, thawed and drained (optional)

1 cup soy sour cream

¼ cup lemon juice

¼ cup cane juice crystals or other sweetener

1 ¼ teaspoons salt

¾ teaspoon onion powder

¾ teaspoon garlic powder

Instructions

For the Vegan Lasagna
Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray.
Ladle 1 1/2 cups Tomato Sauce in the bottom of the prepared dish.
Arrange 4 noodles over the sauce.
Spread 1/2 of the Tofu Ricotta over the noodles.
Add Plant-based Italian sausage if using.
Repeat layers once.
Top with remaining 4 noodles and cover with remaining sauce. Sprinkle with Parmesan, if using.
Cover with aluminum foil and bake 1 hour.
For the Tofu Ricotta
1. Drain water from tofu and wrap tightly in 2 clean dry dishtowels and let sit for 20-30 minutes, to remove excess moisture.
2. In a large bowl, mash tofu with a potato masher or your hands.
3. Add remaining ingredients to tofu and mix well. Add additional salt or sweetener to taste.
TIP: Be sure to remove all excess water from the spinach or your Tofu Ricotta will turn green.
© Stephanie Howard

Category: Meatless Main Dish
October 15, 2023
How to Scramble Tofu Recipe and Video
I used to flip through cookbooks and just skip over any recipe that said “tofu”. I had decided that I just didn’t like tofu. It had no flavor, and the texture was so “mushy!”

Until the day I actually tried scrambled tofu. To me it is really all about the texture. And I learned that the longer you cook it the firmer the texture. So I tend to cook my tofu to death so it is nice and firm!

I usually make this simple version but you can really do anything you want with it; add mushrooms, chopped spinach, diced tomato, anything you would add to your eggs or omelet! I use this basic recipe when a recipe calls for scrambled eggs, like fried rice or this amazing Tex-Mex recipe for Chilaquiles from my first cookbook, Give Them Something Better.

Scrambled Tofu
- 1 tablespoon oil
- 2 packages (14 ounces) water-packed tofu, extra firm, well drained
- 1 small onion, petite diced (optional)
- ½ small green or red bell pepper, petite diced (optional)
- ¼ cup nutritional yeast flakes
- 3 tablespoons Chicken Style Seasoning
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon turmeric
- Parsley, to garnish (optional)
1. Drain excess water from tofu.
2. Heat oil in a large skillet over medium heat. Crumble tofu into pan with your fingers or use a spatula to break it up in the pan.
3. Add remaining ingredients to skillet; cook until tofu is browned and slightly dry, stirring occasionally. This could take from 10 to 30 minutes, depending on desired texture. The longer the tofu is cooked, the firmer the tofu will be.
Makes 6 servings.
February 2, 2015
Meatless Monday: Tofu Skillet Supper a One Dish Meal
Ridzogirl says this is almost as good as pizza! However, it is nothing like pizza, but it has been a favorite with both of my kids for years. I got the original recipe from a cooking school in Westerville, Ohio at least 15 years ago and have been making it ever since. It is a super easy one-skillet recipe; although I do suggest you use a really large skillet.

Sometimes to save space in my skillet, I roast the potatoes in the oven while I do everything else and throw the ingredients all together at the end. Otherwise, I can end up with green beans all over the stove.

Tofu Skillet Supper
- 2 packages (14 ounce) water packed tofu, extra firm
- ¼ cup Braggs Liquid Aminos or low sodium soy sauce
- 8-10 red skin potatoes, diced
- 2 teaspoons oil
- 1 small red onion, diced
- 1 small yellow or orange bell pepper, diced
- 1 teaspoon garlic, minced
- 1 bag (16 ounces) French cut green beans, frozen
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
1. Drain water from tofu and wrap tightly in 2 clean dry dishtowels and let sit for 20-30 minutes, to remove excess moisture.
2. Cut tofu into one-inch cubes and place in a shallow dish. Pour Braggs or soy sauce over the cubes. Allow the tofu to soak for about 10 minutes. This is called marinating.
3. While the tofu is marinating, boil or steam potatoes until a fork can be easily inserted into the potato.
4. Drain tofu and place in a large non-stick skillet over medium high heat. Cook, stirring occasionally until the tofu is lightly browned on all sides. Remove the cubes and set aside.
5. Add oil to the pan with onion, pepper, and garlic. Cook for 3-4 minutes.
6. Add potatoes, green beans, salt, and Italian seasoning. Cook for 10 minutes, stirring occasionally.
7. Stir in tofu and heat through.
July 7, 2014
Meatless Monday: Chilaquiles—a Tex-Mex Inspired Meal
The first time I ever heard of a Chilaquile (chee-lay-kee-lay) was when I was looking through a cookbook written by some friends in Oklahoma. I didn’t know what it was, but all of the ingredients looked good. I looked it up online and found that there were hundreds of ways to make it.

It turns out that it is usually made for breakfast and used as a way to use up old corn tortillas from the night before. I usually use store bought tortillas and make it for supper but either way it is one of my FAVORITES, and it’s super easy to make.

I made it last night for our Meatless Monday Supper Club and they absolutely LOVED it. I knew they would and I know you will too!

Chilaquiles
- 4 tablespoons oil, divided
- 1 cup onion, diced
- 5 cloves garlic, minced
- 1 can black beans or 1 cup diced Gluten Steaks
- 1 package (14 ounces) tofu, firm, crumbled, or 2 cups Scrambled Tofu
- ½ small jalapeno, diced (optional)
- 12 corn tortillas, torn into medium size pieces
- 1 ½ cups tomatoes, diced or commercial salsa
- ¼ cup fresh cilantro, chopped
1. Heat 1 tablespoon oil in a large skillet over medium. Add onions and garlic; cook until tender, about 2 minutes. Add meat substitute, tofu, and jalapeno; cook 3 minutes, stirring occasionally.
2. Heat remaining 3 tablespoons oil in a large skillet over medium.
3. Drop torn tortillas into the hot oil; cook about 4 minutes, stirring often to cook evenly.
4. When tortillas are lightly browned and crispy, add reserved tofu mixture, tomatoes, and cilantro; mix well. Serve immediately.
Makes 6 servings.

TIP: You can make this meal lower in fat by wrapping the filling in the tortillas instead of tearing and frying them. It’s a different dish, but it is really good.
May 13, 2014
General Chow’s Tofu Recipe
The most talked about meal at Emmanuel Institute so far.

At Emmanuel Institute we follow the 5 week menu rotation that is in our cookbook and we are finishing up week five. So at this point the students have tasted just about everything from the book.
Yesterday we served General Chows Tofu, almost the last recipe on the list. Some of the students had tried it before, others just loved the pictures. Word got around, the anticipation swelled and they were not disappointed.
The students absolutely loved it! I usually multiply the recipes times 4 for the class, but for General chows I did times twelve and there was not a scrap left! With the extra crispy tofu and the sweet and spicy sauce that is way better than anything you will ever taste from a bottle. It’s like having Chinese take out at home. The best part you know exactly what’s in it!
Here is the recipe for you to try…let me know how your family liked it!

General Chow’s Tofu

SAUCE:
- 1 tablespoon oil
- 1/4 cup onion, minced
- 2 tablespoons garlic, minced
- 2 teaspoons ginger, minced
- 1 1/3 cups vegetable broth1/4 cup Braggs Liquid Aminos or low sodium soy sauce
- 1/3 cup sugar
- 2 tablespoons lemon juice
- dash cayenne pepper, or to taste
- 2 tablespoons water
- 2 tablespoons cornstarch
TOFU:
- 1 package (14 ounces) water-packed tofu, firm or extra-firm
- 3/4 cup cornstarch
- Oil, as needed for pan frying
FINISH IT OFF:
- 1 bunch broccoli
for the SAUCE::

1. Heat oil in a medium skillet over medium heat.
2. Add onion, garlic, and ginger; cook about 4 minutes, until onions are softened.
3. Add vegetable broth, soy sauce, sugar, lemon juice, and cayenne pepper; bring to a boil.
4. Mix water with cornstarch in a small bowl; add to boiling sauce. Cook until thickened.

for the TOFU:

5. Drain excess water from tofu.
6. Cut tofu into ½-inch cubes and toss with the cornstarch and a dash of salt until completely coated.
7. Cover bottom of skillet with a generous layer of oil over medium heat.
8. Add tofu to skillet; fry until browned. Turn tofu and brown the other side. Remove from pan and drain excess oil on paper towels.

to FINISH IT OFF:

9. Add broccoli to hot pan with a couple of tablespoons of water; cook until crisp-tender.
10. Add tofu and sauce back to pan; mix well before serving.
Makes 6 servings.
September 16, 2011