Vegan Mexican Egg Casserole with Tofu Eggs
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Vegan Richa · by Vegan Richa★ 4.8 (20)

Vegan Mexican Egg Casserole with Tofu Eggs

NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 41%
CARBS 24G38% OF CAL
6G FIBER14G OTHER4G TOTAL SUGAR
FAT 10G37% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan Mexican breakfast casserole with roasted potatoes, tofu scramble seasoned with taco spice, spinach, and tomatoes. A plant-based brunch dish with bold flavors.

mainmexicancasseroletofudairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 14 oz firm tofu
  • 2 tsp flour (ot use cornstarch for Glutenfree )
  • 1/4 tsp black pepper
  • 1/2 tsp indian sulfur salt (Kala Namak)
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/4 tsp ground mustard
  • 3/4 cup water
  • 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)
PREP
10M
SODIUM
428MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.