This vegan zucchini breakfast casserole turns tofu custard, hash browns, crusty bread, and golden vegetables into a hearty morning bake. It is high in plant protein, easy to prepare ahead, and useful for brunch, holidays, or breakfast with guests.

This chia pudding is super easy to prep. Leave it in the fridge for about four hours to set or overnight to eat it for breakfast or take it on the go. It combines chocolate, almond butter, raspberries, and chia seeds in an easy make-ahead breakfast. Use soy milk for extra protein, or blend it before chilling for a smoother pudding.