Gluten-Free Vegan Breakfast Casserole
Ingredients
- 1/3 cup chickpea flour
- 1/2 cup almond milk
- 1 14 oz block extra firm tofu
- 1/2 tsp turmeric
- 1/2 tsp black lava salt
- 1 tsp Tuscan dipper seasoning or Italian seasoning
- 1/4 cup nutritional yeast
- 1/2 yellow onion
- 4 garlic cloves
- veggies of choice (e.g., asparagus, red pepper, spinach)
- 1 beyond meat spicy Italian sausage
- 1 medium potato
- 1/2 cup parsley
- 1/2 cup shredded cheddar or mozzarella
Preparation
Preheat oven to 350 degrees Fahrenheit and spray an 8x8 glass baking dish with extra virgin olive oil
In a blender, combine milk, chickpea flour, half of the tofu block, nutritional yeast, and seasonings then purée to combine and transfer the batter to a bowl
Heat 1 teaspoon extra virgin olive oil in a cast iron skillet then sauté onion, garlic, veggies, and sausage for 3-4 minutes and transfer to the bowl with the batter
Crumble the remaining tofu into the same bowl and add parsley, potato, and cheese then use a spatula to fold and combine
Pour the mixture into the baking dish and use a spatula to smooth it out
Bake for 55-60 minutes until firm then let it sit for 10 minutes
Serve hot with avocado and tomato
Keep leftovers in the fridge for breakfast all week
