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Tofu Breakfast Casserole
Vegan Cooking for Carnivores, Roberto Martin---sent in by Justina
"This is such good stuff, and can be made ahead, and then cooked the next morning for breakfast (or lunch or for dinner). We did that for Thanksgiving, and will likely do that for Christmas morning as well, it’s such a treat! We really like it with Gimme Lean sausage (vegan) rather than his suggestions. Every time we’ve made it, we say “let’s freeze some to see how that works” – but we always eat it first! If someone manages to freeze some, I’d like to know how it thaws and tastes later!" --Justina
Original version first, then Justina's tweaks, including doubling:
one 14-16 ounce pkg firm tofu (we used 2 pkgs)
½ C grated vegan cheese (we used 1 C)
5 ml1 tsp. garlic powder (may want to increase, as doubling most items)
5 ml1 tsp. onion powder (may want to increase, as doubling most items
15 ml1 T safflower or grapeseed oil, or other high-heat oil
2 large russet potatoes (we used 4) cleaned and grated (use grater on food processor)
1 red bell pepper diced small
1 yellow bell pepper diced small
1 package Gimme’ Lean Sausage (recipe calls for 5 oz Smart Bacon or Smokey Tempeh strips chopped)
½ bunch green onions, chopped (we used the entire bunch)
Salt and pepper to taste (we used neither, as the Gimme Lean is salty)
Drain tofu and press to remove as much water as possible. Working over a large bowl, squeeze the tofu breaking it into very small pieces. Add the vegan cheddar, garlic and onion powder and mix to combine.
Heat a large pan and add oil and wait until it shimmers. Add the sausage and break up into small pieces. Cook until slightly brown. Add potatoes and bell peppers to the sausage in pan and cook until potatoes begin to brown. Add the scallions and cook another 3-5 minutes. Add potato-sausage mixture to tofu mixture. Combine well.
Turn oven on to 420 degrees. In an 11x15 baking dish spread out combined ingredients. Place in oven for 20 minutes or until hot. Allow to stand and cool slightly before cutting and serving.
You may assemble this the night before, cover and refrigerate, and cook it the next day. If you make the original recipe, use a smaller pan, such as a 9X9 pan.