Scrambled Tofu Casserole with Mushrooms and Spinach

Whether you’re hosting guests for the holidays or dishing up a family breakfast, it’s always good to have recipes on hand that you can make the night before and pop in the oven when it’s time to eat. This scrumptious scrambled tofu casserole gets its eggy flavor from black salt. (Sea salt will work just fine, too.) Turmeric, garlic, lemon juice, and thyme join forces with the salt to elevate the flavors of this breakfast bake, while mushrooms, spinach, and bell peppers add satisfying veggie substance. Cubes of whole wheat bread soak up the extra sauciness like a savory French toast, but you could also leave them out and spoon the casserole onto toasted bread instead. Serve with a side of ketchup to start your day on a delicious note. 

For more vegan breakfast bakes, check out these tasty ideas:


  • 2 cups chopped red onion
  • 16 oz. fresh cremini or button mushrooms, chopped
  • 2 medium red bell peppers, cut into ½-inch dice
  • ¼ cup chopped fresh parsley
  • 12 cloves garlic, minced
  • 2 teaspoons dried oregano, crushed
  • 2 teaspoons dried thyme, crushed
  • 1 teaspoon ground turmeric
  • 2 12-oz. package extra-firm tofu, drained and crumbled (5 cups)
  • 2 cups packed fresh spinach or arugula
  • 2 tablespoons lemon juice
  • 1 teaspoon black salt or sea salt
  • Freshly ground black pepper, to taste
  • 8 slices whole wheat bread
  • ½ cup cherry tomatoes, halved
  • Ketchup


  • In a very large skillet cook the first eight ingredients (through turmeric) over medium-high 7 to 8 minutes or until onion is translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add crumbled tofu; cook 5 to 6 minutes more or until tofu turns yellow and any remaining liquid is cooked off. Add spinach, lemon juice, and salt. Mix well and season with black pepper. Remove from heat.
  • Cut three slices of bread into ½-inch cubes; stir cubes into scramble. Spoon scramble into a 2-quart rectangular baking dish. Let scramble cool completely. Cover and chill until ready to bake.
  • When ready to bake and serve, remove casserole from refrigerator. Preheat oven to 350°F. Cut the remaining five slices of bread into quarters and insert them decoratively into scramble. Arrange tomatoes over top. Bake 35 minutes or until scramble is heated through and bread is toasted. Serve warm with ketchup.

Comments (17)

(4 from 2 votes)

Recipe Rating

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Bracha Lieberman

Can you use tomato sauce instead of ketchup?

Lisa, Forks Over Knives Support

Hi Bracha, Yes, you could serve it with tomato sauce instead of ketchup. Salsa would also be a nice option.


for dryness add a home made pesto or a cashew homemade yoghurt

Jen Morgan

Update: I wasn’t expecting it, but the ketchup really works here, and completely solves the dryness issue.

Jen Morgan

Not bad. Turned out a bit dry. What could I add next time before baking so it’s not too dry? (Vegan white sauce? Maybe mustard or tomato sauce?)

Forks Over Knives

Hi Andrew, The 12 cloves of garlic is correct since it's a large and hearty casserole. Feel free to reduce the amount of garlic if that doesn't suit you! Let us know how it turns out.

Andrew Mueller

SOMEONE must be able to answer the garlic question! Is it really TWELVE cloves? This is a big recipe as it's written but still, 12 is a LOT of garlic.


Same question. Many recipes I received Via email I cannot add to my meal planner. !!

Glenn Sotoodeh

Looks like no one reads the comments because 2 weeks later you still can't add to the FOK planner.

Kathy Schubert

Is it really 12 cloves of garlic?


I wasn’t sure I would like the thyme and oregano, but once I tried it, it turned a 2-dimensional meal into a 3–dimensional meal. This is an amazing recipe! Knocked it out of the park. What a way to start my day. 😊

Esther Yaceyko

Carmen, did you use 12 cloves garlic? or 1-2. The author did not reply to the questions.


What holds this together, or is it king of stwkewish?


12 cloves of garlic??? Should that be 1-2 cloves instead?


You can never have too much garlic. When a recipe asks for 1-2 cloves I throw the entire bulb in


Serve warm with ketchup???? No thanks! Why is that even included in the recipe? Also you should note that the black salt makes a whole world of difference over the sea salt for taste. The black salt gives a more egg like taste.


How come this recipe doesn’t allow you to add it to the FOK meal planner?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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