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+ servings

Vegan Strata (Healthy, Egg Free)

This vegan strata is a healthy breakfast option that the whole family will love! This strata is loaded with veggies and totally egg free.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 -6
Calories 233kcal


  • 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!


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.


Calories: 233kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Sodium: 777mg | Potassium: 478mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2004IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 3mg