Air Fryer Vegan Breakfast Casserole

by JL Fields on March 4, 2017

I revisited a breakfast recipe a few days ago. The original breakfast casserole recipe was created six years ago for the oven. Since then I’ve learned a few things about cooking methods, flavor profiles and, well, the speed and fantastic resulting texture of baked goods when using an air fryer. This updated recipe is far more flavorful and cooks up in half the time.

Win!

I love the addition of the cooked quinoa. It serves as a binder but, more importantly, adds a heartiness to each bite. Make some quinoa over the weekend when you’re bulk- or batch-cooking and you’ll be able to prepare this recipe in under 30-mintutes during the week. 

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Air Fryer Vegan Breakfast Casserole

Course Breakfast
Cooking Method Air Fryer
10 minutes
15 minutes
25 minutes
Servings 2
©JLFields JL Fields

Ingredients

  • 1 teaspoon olive oil
  • 1 small onion diced
  • 1 teaspoon minced garlic
  • 1 large carrot chopped
  • 2 small celery stalks chopped
  • 1/2 cup diced bell pepper I used a combination of red and green
  • 1/2 cup diced shiitake mushrooms
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon freeze-dried dill
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 7 ounces extra-firm tofu about half a block, drained but not pressed
  • 2 tablespoons nutritional yeast
  • 2 tablespoons plain soy yogurt
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 cup cooked quinoa

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and saute until the onion is translucent (3 to 5 minutes). Add carrot, celery and bell pepper and saute for 3 minutes longer. Add mushrooms, oregano, salt, pepper, dill, red pepper flakes and cumin. Combine well and reduce heat to medium. Stir frequently and add a teaspoon of water if vegetable begins to stick.
  2. In a food processor pulse tofu, nutritional yeast, yogurt, water and lemon juice until creamy. Transfer the tofu mixture to the skillet. Add 1/2 cup cooked quinoa. Mix well.
  3. Transfer to an oven-proof pan or dish that fits in the air fryer basket with touching the sides.
  4. Cook on 350°F for 15 minutes (or 330°F for 17 to 19 minutes, until golden brown).
  5. Remove the pan or dish from the air fryer and allow to rest for five minutes before serving.

 

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