Easy Tofu Egg Bake (vegan + high-protein)

Made with just 10-ingredients, this tofu egg bake comes together quick and easy. Each serving packs 15 grams of protein! (vegan, gluten-free + soy-free option)

Prep Time15

Cook Time30

Soaking Time30

Total Time1 15

Course: Breakfast, dinner, Main Course

Cuisine: American

Servings: pieces

Calories: 178kcal

Ingredients

16 ounces extra firm tofu patted dry (see notes for soy-free option)
1 cup yellow split peas soaked for 30 minutes
1 cup water
2 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black salt kala namak (or another teaspoon of regular salt)
½ teaspoon ground black pepper
1 red bell pepper cored and finely chopped
6 green onions thinly sliced, white and light green parts only
¼ cup dairy-free shredded cheddar cheese

US Customary - Metric

Instructions

In a large bowl, cover split peas with warm water and allow to soak for 30 minutes.
Preheat the oven to 350°F then line or grease a 9x13-inch casserole dish.
In a high speed blender, add the drained split peas, tofu, water, nutritional yeast, garlic powder, onion powder, black salt, salt and pepper. Blend on high until smooth. You will likely need to use a tamper stick to keep everything moving. If you need to add more water, only add a tablespoons at a time. You want to minimize added water to keep the bake as firm as possible.
Pour blended batter into the lined baking dish. Spread out evenly to the sides. Sprinkle finely chopped bell pepper and sliced green onion over top of the batter. Bake in the oven for 20 minutes.
After 20 minutes, remove from oven and spread shredded cheddar cheese evenly over the top. Return to the oven to bake for 10-15 minutes more, until casserole is set and firm on top.
Remove from oven and allow to cool completely. The texture will be soft when the casserole is first taken out of the oven so its best prepared in advance, sliced when cooled, and reheated when ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

For a soy-free alternative, replace the soy tofu with fava bean tofu. Because the fava bean tofu comes in smaller packages, you will need to adjust the amount of water in the recipe. Start with 1/2 cup then add a tablespoon at a time until a thick but pourable consistency is achieved.

Nutrition