In my last post, I gave you a recipe for Vegan Breakfast Eggs, and today, I’m going to give you a recipe that uses that same tofu scramble as a layer in this delicious, enchilada inspired, breakfast casserole! This is a favorite dish with my family and friends! It can be made in a deep skillet, dutch oven, or in baking dish. It doesn’t take long to put together, (Make sure you scroll down for my quick video!!) and it’s packed with protein and fiber, so it’s really satisfying! I’ve made this for breakfast many times while we were camping in our RV, and even when we were tent camping at the beach, because you only need one pan! (I brought the tofu, corn tortillas, cheese, and sliced zucchini in the cooler, and I cooked it on a Coleman camping stove! So fun and DELICIOUS!!). And this enchilada casserole isn’t just for breakfast, I give you permission to make it for dinner anytime you want to rock out a delicious casserole! I make this frequently for friends when we are having company (friends who aren’t vegan), and it’s a real crowd pleaser. So, let’s get to the good part! Layers of “eggs”, corn tortillas, Enchilada sauce, vegan cheddar cheese, pinto beans, corn, and zucchini! OMG! I can’t wait for you to try this! Seriously… you probably have most of the ingredients in your house already!!
I like to top the whole thing with crispy, shredded lettuce and some vegan sour cream! (I use Follow Your Heart Sour Cream Alternative for this casserole, but you can use your favorite alternative, or leave it off, if sour cream isn’t your thing… )
And don’t worry, the tofu scramble is super easy, check out the recipe for it here, you can print it from my page. It takes about 10 minutes to cook. I cook it a little less when I’m doing it for the casserole, because it will continue to brown as the bottom layer.
Here’s a little video that I made for you guys, so you can see how easy it is to layer the ingredients and put this together. Yay! Video!! 🙂
I use a variety of brands when it comes to vegan cheeses. For this casserole, I use Follow Your Heart, Vegan Gourmet Cheddar blocks, and I shred them myself. The melt and taste are perfect for this casserole, but feel free to mix it up and use your favorite variety! (If you do that, pop back on here and leave a comment to let us know which other ones work well for this!)
Tip: I used my cast iron skillet (12″) for this recipe because it looks great right? And I just love it! However, since this recipe is incredibly juicy when cooking I would recommend a deeper 12 inch skillet. (My other large skillet is not as blessed in the looks department as the cast iron, so I used the cast iron for the pictures, ’cause it’s purdy!). The cast iron works fine, but you have to be super careful that it doesn’t bubble out of the sides. 😉 My deeper skillet doesn’t have this issue, and a 13x9x2 baking dish in the oven works great as well.
So that’s it! I really hope you enjoy this recipe!! Leave a comment below and let me know if you make this (extra credit if you are camping and you send me a pic!!), and don’t forget to sign up for my email updates (right below the recipe!) so you don’t miss my next post! Thanks!
- 1 Batch of Vegan Breakfast Eggs (You can print this from the post!) Cook it a little less than the recipe calls for, it will continue to brown as the bottom layer of this casserole.
- 10-12 Corn Tortillas, cut into wedges
- 1 10 oz. block of Vegan Cheddar Cheese, shredded (Such as Follow Your Heart Vegan Gourmet)
- 1 15oz. can of pinto beans
- 1 15oz. can organic corn
- 3 medium zucchini, sliced into ½" rounds
- 24 oz. Red Enchilada sauce (such as Frontera Red Chile Enchilada sauce)
- Shredded Romaine Lettuce, Vegan Sour Cream, and hot sauce (optional) for serving.
- In a large skillet, (if you're going to use the skillet for the casserole as well - pick a deep one, 12", with a lid), prepare one batch of my Vegan Breakfast Eggs.
- If you are preparing this in the oven, preheat oven to 450*. Transfer scrambled breakfast eggs to a greased 13x9x2 glass baking dish, and proceed as directed below.
- When the breakfast scramble is done, remove from heat. Press firmly into an even layer in bottom of skillet. Spread about ⅓ of the enchilada sauce over the tofu in an even layer, and evenly sprinkle about half of the cheese over it. Next, put down a layer of corn tortillas wedges, and cover those with more sauce. The next three layers will be beans, corn, and zucchini rounds, in that order.
- Cover the zucchini rounds with the rest of the corn tortillas wedges, and cover them with the rest of the sauce. Top with remaining cheese. Cover with lid and return to a medium heat. (If baking in oven, cover with foil and bake in oven abut 45 minutes - casserole is done when cheese on top is just melted and a knife stuck in center reveals that the zucchini is tender)
- Cook covered. When cheese is melted, stick a knife into the center and make sure the zucchini is tender. This should take about 25 minutes. If the sauce is bubbling a lot, or is in danger of bubbling out of the pan, reduce the heat.
- When casserole is done, allow it to cool for about 10 minutes before serving. (If you wait, it will be less soupy and more set up). Top with fresh romaine lettuce, and vegan sour cream. In addition, green onions, salsa, hot sauce or guacamole also pair well.
- * See video in post for a visual on how to put this together 🙂
* This post contains affiliate links, which means that if you click through, and make a purchase, I will receive a small commission from Amazon. It helps me keep the blog running, so if you do purchase after reading my post, that’s awesome, thanks! Most importantly, I just want to inspire you, and be inspired by you. I never write about products that I don’t use, or don’t believe in. When I do find something that I’m passionate about, I like to share it with my readers. 🙂
Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
