Tofu Breakfast Casserole
There aren't too many make ahead/meal prep savory plant-based breakfasts out there. This one is a great option! It's plant-based, gluten free, and replaces your typical egg with tofu instead. If you're someone who prefers savory over sweet, this one's for you. You'll enjoy the flavorful tofu and nutritious veggies!
Ingredients
- 2 russet potatoes
- 4 tbsp extra virgin olive oil
- 8 oz sliced baby bella mushrooms
- 1 bell pepper
- 3 oz chopped spinach
- 21 oz firm tofu (1 1/2 blocks tofu)
- 1/2 tsp turmeric
- 1 tsp onion powder
- 1 1/2 tsp minced garlic
- 1/4 cup nutritional yeast
- 1/2 cup almond milk
Instructions
- Preheat the oven to 425℉. Grease a 13 x 9 baking dish with 2 tbsp extra virgin olive oil (make sure to grease the sides too).
- Thinly slice your potatoes. Lay out the potato slices in the dish on the bottom and sides.
- Bake the potato slices for 15 minutes.
- Dice the baby bella mushrooms and bell pepper. Put them in a large mixing bowl along with the chopped spinach.
- Add the tofu (breaking it into pieces), turmeric, onion powder, minced garlic, nutritional yeast, and almond milk to a blender or food processor. Blend until smooth, scraping the sides periodically.
- Pour the tofu mix into the large mixing bowl with the veggies. Stir to combine.
- Pour the tofu mix and veggies over the potatoes, spreading it out evenly. Bake in the oven for 30 - 35 minutes.
- Let cool before slicing. Serve warm. Cover and store in the fridge when not consuming.