- 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.
Savory Breakfast Casserole
By Ridhvika Chitalia
Feb, 16th
633
Servings
12 persons
Cook Time
40 minutes
Ingredients
15
- 17
Ingredients
- Olive oil spray
- One 14-ounce block extra firm tofu
- 3 cups unsweetened nondairy milk
- 2½ cups chickpea flour
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1½ teaspoons black salt
- 1½ teaspoons garlic powder
- 1 teaspoon mustard powder
- ¾ teaspoon ground turmeric
- Black pepper to taste
- 1 teaspoon olive oil
- ½ medium yellow onion, diced
- 1 red bell pepper, diced
- One 16-ounce bag frozen hash browns
- Quick Bacon Crumbles
- 4 green onions, chopped
Instructions
Notes/Tips
Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
