This vegan strata is a healthy breakfast option that the whole family will love! This strata is loaded with veggies and totally egg free.
One silver lining of working from home on a full time basis is having a bit more time in the morning to prep a solid breakfast. Now that you don’t have to worry about rushing the kiddos off school and commuting to your 9 to 5, means that those extra hours can be put towards making healthy eating a priority.
This Vegan Breakfast Strata falls neatly into that category and is an excellent meal prep breakfast for mornings when you have a bit more time on your hands! This vegan strata is packed with a creamy and rich tofu filling and loads of veggies and oh my you will be wondering what you ever did without it!
Table of contents
Why This Recipe Works
If you are a big fan of strata’s, then you have to get in on this vegan strata STAT. Here are a few reasons why we are loving this recipe for breakfast meal prep!
- 100% plant-based
- Loaded with veggies
- High in protein (10g per serving)
- Perfect for weekday meal prepping
Tofu – this vegan strata uses a combo of soft and firm tofu to create a creamy “egg-like” sauce. I also recommend purchasing tofu that is calcium-set so you can get an extra calcium boost.
Cheese – To make this strata vegan, we use vegan shredded cheese. If you don’t need to make this recipe vegan but want to keep it egg-free, you can use regular cheese instead.
Bread – We use diced whole grain bread for this recipe to up the fibre content, but you can use any bread that you have on hand.
Veggies – This recipe uses a simple combo tomatoes, asparagus, and spinach but you can totally feel free to mix it up!
How to Make This Recipe
Step 1: In a skillet, sautee onions, garlic, asparagus, and spinach until cooked through and spinach is wilted. Meanwhile, in a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until nice and smooth.
Step 2: Add tofu mixture, diced bread, and cooked vegetable to a casserole dish.
Step 3: Decorate with tomato halves and shredded cheese. Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set. Remove casserole from the oven. Cool for 10-15 minutes before serving. Enjoy!
Blending a combination of soft and medium or firm tofu creates the best texture. You’ll need a total of 900g of tofu to make the vegan egg mixture, which would include two 300g blocks of soft tofu and one 300g block of firm tofu.
This should last in the fridge for about 3-4 days.
Honestly, you can add anything that your heart desires! You can easily use up any veggies sitting in your fridge and throw them into this vegan strata – mushrooms, kale, bell peppers. You name it!
You can make this recipe gluten free by using gluten free bread and gluten free oat flour.
My little guy gobbled it up so I am going to go out on a whim and say YES.
More Recipes You Might Like
If you liked this vegan strata, then you’re going to love these vegan breakfast recipes on the blog!
Did you enjoy this vegan strata recipe? Let me know you’re thoughts down in the comments below!
Vegan Strata (Healthy, Egg Free)
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 2 fresh garlic cloves minced
- 1 bunch asparagus trimmed and cut into 1” pieces
- 3 cups organic baby spinach 142g, roughly chopped
- 2 x 300g blocks soft tofu
- 1 x 300g block firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup gluten free oat flour
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- ½ loaf whole grain bread diced
- 2 cups cherry tomatoes halved
- 1 cup grated vegan cheese
- Preheat oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
- Heat the oil in a large nonstick skillet over medium heat. Add the onions and garlic and cook for 5 minutes. Add the asparagus for another 4-5 minutes, then the spinach just until wilted.
- In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until nice and smooth.
- Pour the tofu mixture in the large bowl with all the other cooked ingredients. Combine and pour overtop the diced bread in the casserole dish. Decorate with tomato halves and shredded cheese. Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set.
- Remove casserole from the oven. Cool for 10-15 minutes before serving. Enjoy!
Updated on May 4th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.