Egg-y Brunch Casserole
Egg-y Brunch Casserole
This is just a yummy combination of my favorite bread, potatoes and seasoned tofu. We have served this casserole at many of our weekend Retreats. I like to make my own breakfast sausage patties and freeze them. See my Chick-It & Breakfast Sausage recipes to use in this recipe if desired. Trader Joe's has a nice poultry seasoning as of this writing, but I LOVE my Chick-It recipe! Thanks to Delisa Renideo, (yestolifesolution.com) - I always have this recipe made up and on hand!
Equipment
- blender and large baking pan
Ingredients
- 6 slices rye or pumpernickel bread, cubed or torn up day old, or left open overnight preferred
- 1 32 oz bag shredded potatoes or cubed potatoes thawed or frozen but broken up
- 2 pkgs. silken tofu
- 3 Tbsp Vegan Poultry seasoning Trader Joe's brand, etc. See my Chick It recipe
- 4 Tbsp nooch aka. nutritional yeast
- 1 1/2 Tbsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp tumeric
- 1 tsp parsley
- 1 tsp salt
- 1 box vegan sausages, thawed and crumbled If buying a 'raw' version like beyond sausage, cook first, then crumble or chop
Instructions
- Set the oven to 350 and prepare a 9 x 13 baking pan (or use parchment)
- Place bread cubes in bottom of baking pan
- Blend the silken tofu with remaining seasonings and pour 1/2 the mixture on top
- Layer the potatoes and crumbled sausage next, saving some sausage for the top
- Add the remaining blended tofu, sausage and sprinkle with paprika
- Cover and bake for 30 minutes, then uncover and bake an additional 20 minutes until potatoes are browned and tofu is set. Let rest 10 minutes before slicing
Video
Notes
You may find that you need to add up to 1/4 cup water to the Tofu/seasoning mixture. Try adding just enough to get it all to blend well.
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