SAVORY BREAKFAST CASSEROLE
SERVES 10 TO 12 PORTIONS
Olive oil spray
One 397g (14oz) block extra firm tofu
3 cups unsweetened non-dairy milk (nut-free if necessary)
2 1/2 cups chickpea flour
2 tbsp. lemon juice
2 tbsp. nutritional yeast
1 1/2 tsp. black salt (kala namak; or regular salt)
1 1/2 tsp. garlic powder
1 tsp. mustard powder
3/4 tsp. ground turmeric
Black pepper to taste
1 tsp. olive oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
One 454g (16oz) bag frozen hash browns
Quick Bacon Crumbles
4 green onions, chopped (green and white parts)
NUTRITIONAL VALUES
Calories: 172kcal
Fat: 3.2g (0.4g S.Fat)
Carbs: 28.1g
Protein: 9.2g
Sugar: 5.4g
Sodium: 304mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 9 x 13-inch baking dish lightly with olive oil.
Squeeze the tofu gently over the sink to remove any excess water. In a blender, combine the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper. Pour into the largest bowl you have.
In a large frying pan over medium heat, heat the olive oil. Sauté the onion and bell pepper until they are just tender. Return the pan to the stove and pour them into the bowl. Cook for about 5 minutes, stirring occasionally, until the hash browns are thawed and golden in color. Take the pan off the heat and pour it into the bowl.
Stir in the bacon crumbles until evenly distributed. Pour into the prepared baking dish and top with the green onions. Bake for 35 minutes, or until the center is firm and a toothpick inserted comes out clean. Remove from the oven and set aside for 5 to 10 minutes to rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.
Squeeze the tofu gently over the sink to remove any excess water. In a blender, combine the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper. Pour into the largest bowl you have.
In a large frying pan over medium heat, heat the olive oil. Sauté the onion and bell pepper until they are just tender. Return the pan to the stove and pour them into the bowl. Cook for about 5 minutes, stirring occasionally, until the hash browns are thawed and golden in color. Take the pan off the heat and pour it into the bowl.
Stir in the bacon crumbles until evenly distributed. Pour into the prepared baking dish and top with the green onions. Bake for 35 minutes, or until the center is firm and a toothpick inserted comes out clean. Remove from the oven and set aside for 5 to 10 minutes to rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.
