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Melissa Hart

Vegan Breakfast Casserole

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 1/2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tsp kosher salt divided
  • 1 package frozen chopped spinach 10 oz, thawed and squeezed dry
  • 1 package extra-firm tofu 16 oz, drained and pressed for 15 minutes
  • 3/4 cup unsweetened plain soy milk
  • 1/3 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 425°F. Toss potatoes with 1 tablespoon oil and 1/2 teaspoon salt on sheet; roast 25 minutes, turning once, until almost tender.
  2. Reduce oven to 375°F; oil 9-inch square dish with remaining oil. Spread potatoes and squeezed spinach inside.
  3. Blend tofu, soy milk, chickpea flour, nutritional yeast, mustard, garlic powder, paprika, turmeric, pepper, and remaining salt thick and smooth.
  4. Fold tofu mixture through vegetables; level top. Bake 35 to 40 minutes until edges firm and center 165°F.
  5. Rest 15 minutes to finish setting flour and tofu; cut eight portions.