High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!)

This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece !
(27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)

This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.

Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.

While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.

I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.

This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.

Why You’ll Love Hash Brown Casserole

• 27g protein
• hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
• crispy hash brown topping
• Meal prep friendly!
• naturally gluten-free with nut-free and soy-free options

Ingredients

• soy curls – Soaked soy curls are your “steak.” For soy-free, use a soy-free meat substitute instead, and skip the soaking and draining steps.
• vegetable stock – To rehydrate the soy curls.
• vegan Worcestershire sauce – Make sure the Worcestershire sauce is gluten-free and/or soy-free, if needed.
• maple syrup – A touch of sweetness rounds out the flavor of the vegan steak.
• dried spices – For the soy curls steak and veggies, use garlic powder, onion powder, black pepper and either steak seasoning or Cajun seasoning. For the egg mixture, you need turmeric, salt, Kala namak, oregano, and black pepper.
• veggies – Red onion, mushrooms, and bell peppers add texture and flavor to the vegan steak and eggs. You can also add a handful of leafy greens, like spinach or baby kale, to the tofu mixture, if you like.
• tofu – This is your “egg.” For soy-free, use homemade chickpea tofu instead.
• non-dairy yogurt – Adds moisture to the egg mixture. You can use other vegan cream, like cashew cream. Choose soy-free and/or nut-free, if needed.
• vegan cheddar – For the steak and eggs. Use nut-free and/or soy-free, if needed.
• cornstarch – Acts as a binder for the hash browns.
• russet potato – Also called an Idaho potato, choose a medium to large one, and peel it somewhat before grating.
• garnishes – Serve topped with green onion, pepper flakes, and hot sauce.

How to Make Hash Brown Casserole

Preheat the oven to 425° F and lightly oil a 9×11” baking dish or a similar size baking dish with about 1 teaspoon oil.

Measure out the dry soy curls. Heat the stock until warm, either in the microwave or in a saucepan. Add the soy curls and let them soak for 15 minutes. While the soy curls are soaking, sliced the vegetables and gather the tofu and remaining ingredients.

Once the soy curls are plump, drain them and lightly press to remove some of the excess moisture. Don’t squeeze them out entirely, you just don’t want them dripping wet.

Transfer the soy curls to a bowl. Add the Worcestershire sauce, maple syrup, garlic powder, onion powder, steak seasoning or Cajun seasoning, and black pepper. Toss well to coat, and set aside.

Arrange the soy curls on one side of the oiled baking dish and the vegetables on the other side. Drizzle about 2 teaspoons oil over everything. Season the vegetables with salt and pepper. Toss the soy curls on their side of the pan and the vegetables on the other side. It’s okay if they mix a little, but try to keep most of the soy curls separate, so they can crisp a little. Bake for 15 to 20 minutes.

Meanwhile, in the same bowl you used for the soy curls, crumble the tofu and mash it well. Add the remaining egg mixture ingredients, and mix and mash thoroughly. If you enjoy other flavors in your scrambled eggs, you can add those in, as well.

Once the soy curls are starting to crisp and the onions and peppers are starting to turn golden, remove the baking dish from the oven. Add the tofu mixture and a handful of greens, if using and gently mix it into the soy curls and vegetables.

Return the baking dish to the oven, and bake for another 10 to 15 minutes.

Meanwhile, wash the russet potato, peel it a little bit, and grate it using the large holes of a box grater. Transfer the grated potato to a kitchen towel, and wring out as much moisture as possible.

Place the grated potato in a bowl. Add the cornstarch, salt, and pepper, and toss to coat.

Heat a skillet over medium-high heat and add 1 teaspoon oil. Once the oil is hot, place small portions of the grated potato in the skillet so they touch and form one large hash brown. If there are holes, gently nudge the potatoes together with a spatula, but don’t press them down.

Cook undisturbed for at least 3 minutes, until the edges are golden brown. Check the underside, then carefully flip the hash brown. Add another teaspoon of oil, and cook for another 3 minutes or so. You can lightly press it once after flipping. Transfer the finished hash brown to a cooling rack or a paper towel-lined plate, if the casserole isn’t ready yet.

When the casserole is ready, place the hash brown on top of the casserole. If needed, make another hash brown, so it covers the entire casserole.

How to Serve Hash Brown Casserole

Top with chopped green onion and pepper flakes and serve immediately while the hash browns are still crispy. Serve with sides of toast, fresh fruit, and your favorite sauces, such as hot sauce. This will be the highlight of any brunch!

You can also add this to a breakfast burrito! Wrap portions of the casserole in a large flour tortilla, then pan fry to seal.