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Vegan Breakfast Casserole (Easy & Adaptable)
Serves 6
10 mins prep
50 mins cook
60 mins total
This easy, versatile vegan breakfast casserole is hearty, filling, and full of flavor.
For the Potatoes:
For the tofu mixture:
Toppings:
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To a high-speed blender, add all the ingredients for the tofu mixture and set aside.
Preheat oven to 400F and lightly grease a 9x9 baking dish and set aside.
To a large skillet, add the olive oil and heat on medium for 30 seconds. To the skillet add the yellow onion and cook for 5 minutes or until translucent. Add the mushrooms to the skillet and cook for 5 minutes or until reduced by around a quarter. Stirring often to avoid burning. To the pan, add the potatoes and green pepper and cook for 10 minutes or until al dente.
Transfer the potato mixture to the base of the baking dish and then top with the tofu mixture. Gently stir them together, cleaning the edges of the pan to avoid excess burning, and cook for 20 minutes covered with tin foil and uncovered for 10 minutes or until golden and potatoes completely cooked throughout.
Remove from the oven and top with your desired toppings (I recommend the ones listed above) and serve hot with a side of hot sauce!
Enjoy!