Veggie Breakfast Casserole Recipe

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Veggie Breakfast Casserole
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  1. Mix together the potatoes, tofu, and soy sauce.
  2. Saute the onion and garlic in the oil until translucent.
  3. Preheat the oven to 325 degrees F.
  4. Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper.
  5. Spread into an oiled 8 x 8 x 2-inch baking dish.
  6. Sprinkle with paprika and bake for 35 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 184.44 Kcal (772 kJ)
Calories from fat 77.65 Kcal
% Daily Value*
Total Fat 8.63g 13%
Sodium 264.71mg 11%
Potassium 402.16mg 9%
Total Carbs 18.8g 6%
Sugars 7.45g 30%
Dietary Fiber 1.73g 7%
Protein 10.56g 21%
Vitamin C 9.3mg 16%
Vitamin A 0.7mg 22%
Iron 2.6mg 14%
Calcium 180.1mg 18%
Amount Per 100 g
Calories 105.35 Kcal (441 kJ)
Calories from fat 44.35 Kcal
% Daily Value*
Total Fat 4.93g 13%
Sodium 151.2mg 11%
Potassium 229.72mg 9%
Total Carbs 10.74g 6%
Sugars 4.25g 30%
Dietary Fiber 0.99g 7%
Protein 6.03g 21%
Vitamin C 5.3mg 16%
Vitamin A 0.4mg 22%
Iron 1.5mg 14%
Calcium 102.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

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