Name: Vegan Breakfast Casserole
Prep time: 15 min
Cook time: 37 min
Total time: 53 min
Yield: 4 servings
Ingredients: 2 slices sandwich bread (toasted, then cubed or thinly sliced); 1 tsp oil; 2 null green onions (chopped, white and green separated, green used for garnish); 1 cup mushrooms (thinly sliced or chopped); 0.25 tsp dried thyme; 0.125 tsp salt; 7 oz soft tofu; 1 tsp all purpose flour; 0.25 tsp black pepper; 0.25 tsp salt; 0.25 tsp kala namak; 0.25 tsp turmeric; 0.125 tsp baking powder; 0.125 tsp ground mustard; 0.5 cup water; 0.5 cup spinach (chopped); 0.5 cup red bell pepper (chopped); 1 tbsp plant butter; 2 tbsp all purpose flour; 2 tsp nutritional yeast; 0.25 tsp turmeric; 1 cup water; 0.5 tsp kala namak (divided)

Instructions

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1

Toast the sandwich bread (2 slices), chop if not already, and set aside.
2

In an 8x7 inch (or similar size) baking dish, add oil (1 tsp) and spread. Add the mushrooms (1 cup), the white part of the onions (2 green), dried thyme (0.25 tsp), and salt (0.125 tsp). Toss well. (Optional: add a few drops of liquid smoke or vegan bacon). Bake at 350 degrees F (175 C) for 6-8 minutes.
3

Meanwhile, make the egg mix by blending soft tofu (7 oz), all purpose flour (1 tsp), black pepper (0.25 tsp), salt (0.25 tsp), kala namak (0.25 tsp), turmeric (0.25 tsp), baking powder (0.125 tsp), ground mustard (0.125 tsp), and water (0.5 cup) until smooth.
4

Remove the baking dish from the oven. Add the toasted sandwich bread (2 slices), spinach (0.5 cup), and red bell pepper (0.5 cup) (optional: add some vegan cheese shreds). Drizzle the egg mix all over and lightly toss to coat. Even out with a spatula. Bake again for 25-30 minutes, or until the mixture is set in the middle.
5

Remove the dish from the oven, garnish with the reserved green parts of the onions (2 green), and serve after 5 minutes.
6

Make the hollandaise: mix plant butter (1 tbsp), all purpose flour (2 tbsp), nutritional yeast (2 tsp), turmeric (0.25 tsp), water (1 cup), and kala namak (0.25 tsp) in a saucepan over medium heat. Whisk well to mix the flour. Cook until the mixture thickens evenly, then remove from heat. Add the remaining kala namak (0.25 tsp) after 5 minutes and mix in. Use sauce generously over the casserole.