Crustless Vegan Breakfast Bake
Ingredients
- 1/3 C @bobsredmill chickpea flour
- 1/2 C @addjoi almond milk
- 1 14 oz block extra firm tofu
- 3/4 tsp turmeric
- 3/4 tsp @allspicedsm black lava salt
- 1 tsp dried basil and parsley
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 C @bragglivefoodproducts nutritional yeast
- 1/2 yellow onion, diced
- veggies of choice, chopped (I used broccoli, orange pepper, and @organicgirl spinach)
- 1 medium potato, grated
- 1/2 C parsley, chopped
- 1/2 C @miyokoscreamery 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 and veggies 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 at least 15 minutes
Serve hot with fresh avocado and tomato
Keep leftovers in the fridge for breakfast all week
