We had family over recently and I made this Vegan Breakfast Biscuit Casserole for breakfast the next morning. The casserole baking in the oven created a savory aroma that made its way through the house. It was a delicious way to welcome our rising guests. Don’t you love it when things work out like that!
I love having friends or family over. And I love surprising them with something special for breakfast when they wake up. Usually that means cinnamon rolls. But for some reason, I wanted to share something with our guests that was a little more on the savory side.
What could be more savory than cheesy tofu scramble with soy sausage and biscuits on the side!
The thing is when you have family in town, you don’t want to spend the entire day in the kitchen. (Unless they’re are that kind of family.)
But I enjoy spending time with Shawn’s sister when she’s here and I don’t want to miss time talking with her. So I had a decision to make – what could I fix that would be both quick and savory?
After thinking, and then thinking some more (some good things take time), the idea of a casserole finally plopped itself in my head. I like it when that happens! And I knew it was a good idea because the idea of a Vegan Breakfast Casserole sounded a little crazy. And I happen to think it’s good to be a little crazy sometimes.
I could tell the moment I pulled this out of the oven it was going to be a winner. And it was!
It was gone so quickly that I had to make it again so I could take some photos. I think the speed at which something disappears is a good gauge of its tastiness. This one scores high on the magical side of that tasty ruler!
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup dairy-free margarine, sliced
- 2/3 cup soy buttermilk (plain soy milk mixed with 2 teaspoons of apple cider vinegar)
- Easy Scrambled Tofu (see recipe below)
- Veggie Sausage Crumbles
- 1 cup vegan cheddar cheese, shredded
- Heat your oven to 400F. Prepare a 9 X 13 baking dish by spraying with vegetable spray.
- In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
- Next add the sliced margarine and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.
- Press the biscuit mixture into the bottom of the pan. You don’t have to worry if there are bits of flour here and there. Just make sure it’s even distributed across the bottom.
- Do not wash that food processor bowl! You can use it (as is) with the Easy Scrambled Tofu recipe below.
- Prepare the Easy Scrambled Tofu recipe below.
- While you’re waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
- Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
- Top that with the shredded vegan cheese.
- Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If you’re finding that to be the case, you can turn the oven up to 425 for the last 5 minutes to coax that vegan cheese to melt. Standing over the oven and yelling, “MELT, CHEESE, MELT!” doesn’t help any…but it will freak your family out which I sometimes find to be kind of fun. Vegan humor. What can I say.
- Remove from the oven and cool a little bit. Serve warm.
Easy Tofu Scramble
- 1 18 oz container of extra firm tofu, drained (but no need to press it for this recipe)
- 1 cup soy milk, plan (not vanilla)
- 2 teaspoons The Vegg*
- Spray your skillet with a little bit of vegetable spray.
- Tear the tofu into big chunks and place them in the skillet over medium heat.
- In a food processor (go ahead and use the same bowl from above. Biscuit particles are ok), combine the plain soy milk with the 2 teaspoons of The Vegg*. Pulse for several seconds to combine.
- Pour the soymilk mixture over the tofu and use a spatula to begin breaking down the large chunks of tofu. I like to get them down to bite-size morsels. I don’t want anyone to get a big bite of tofu without lots of seasoning around it so I’m sure to stir it to make sure each piece of tofu is covered with the soy milk mixture.
- Simmer over medium-low heat until the scramble is nice and thick.
* Note. I think this product adds great flavor a Tofu Scramble and I have liked having it on hand to make that process go a little easier. I also like supporting Vegan and Veggie products when I can. That said, if you’re in a hurry and don’t have time to order this product (see the link above), feel free to use the seasonings from my Cheesy Tofu Scramble recipe as an alternative.