Gfv Breakfast Casserole
Ingredients
- 1/3 c @bobsredmill chickpea flour
- 1/2 c @addjoi almond milk
- 1 14 oz block extra firm tofu, divided
- 1/2 tsp turmeric
- 1/2 tsp @allspicedsm black lava salt
- 1 tsp @allspicedsm tuscan dipper seasoning (or italian seasoning)
- 1/4 c @bragglivefoodproducts nutritional yeast
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1 medium potato, grated
- 1/2 c parsley, chopped
- 1/2 c @daiyafoods shredded cheddar or mozzarella
Preparation
Preheat oven to 350 and spray a 8x8 glass baking dish with EVOO
In a blender combine milk, chickpea flour, 1/2 block of tofu, nutritional yeast, and seasonings. Purée to combine. Transfer batter to bowl
Heat 1 tsp EVOO in a cast iron skillet. Sauté onion, garlic, veggies and sausage for 3-4 minutes. Transfer to bowl of batter
Crumble remaining tofu into same bowl and add in parsley, potato, and cheese. Use a spatula to fold and combine
Pour into baking dish and use spatula to smooth out
Bake for 55-60 minutes until firm. Let sit for 10 minutes
Serve hot with avocado and tomato
Keep leftovers in the fridge for breakfast all week