Savory Breakfast Casserole
Some morning after a wild and crazy nights, this casserole, stuffed with hash browns, veggies, and vegan bacon, will certainly be suitable, and it's also good enough to feed a group and tasty enough to impress them all. You may keep some for yourself as it's as great for dinner.
Servings 10
Ingredients
- olive oil spray
- one 14 oz block extra firm tofu
- 3 cup unsweetened nondairy milk (nut-free if necessary)
- 2½ cup chickpea flour
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1½ tsp black salt (kala namak; or regular salt)
- 1½ tsp garlic powder
- 1 tsp mustard powder
- ¾ tsp ground turmeric
- black pepper to taste
- 1 tsp olive oil
- ½ medium yellow onion, diced
- 1 red bell pepper, diced
- one 16oz bag frozen hash browns
- quick bacon crumbles
- 4 green onions, chopped (green and white parts)
Instructions
- Preheat the oven to 400°F. Lightly spray a 9×13 inch baking dish with olive oil.
- Gently squeeze the tofu over the sink, releasing any extra water. Add the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to a blender and blend until smooth. Pour into your largest bowl.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and sauté until just barely tender. Pour them into the bowl and return the pan to the stove. Add the hash browns to the pan and cook for about 5 minutes, stirring occasionally, until thawed and golden in color. Remove from the heat and pour into the bowl.
- Add the bacon crumbles to the bowl and stir until combined. Pour into the prepared baking dish and sprinkle the green onions over the top. Bake for 35 minutes, or until firm and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
