Breakfast Casserole

Serving Size 8

Prep Time 30 mins

Cook Time 1 hr 15 min mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Breakfast Scramble
  • 1 large bell pepper, diced
  • 1 cup spinach, finely chopped
  • 3/4 cup vegan shredded cheese, divided
  • 2 14-ounce packages Nasoya Firm Tofu, drained (not pressed)
  • 1 cup + 2 tablespoons chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons black salt
  • 1 teaspoon ground thyme
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper

Preparation

  1. Preheat oven to 350ºF. Lightly grease a 9×13 baking dish.
  2. Place bell pepper, greens, 1/2 cup cheese, and Breakfast Scramble in the baking dish. Mix until ingredients are evenly distributed.
  3. In a blender or food processor, place tofu, chickpea flour, nutritional yeast, soy sauce, black salt, thyme, turmeric, and pepper. Blend until completely smooth.
  4. Pour tofu mixture into the baking dish. Fold gently to mix all ingredients together evenly. Top with remaining 1/4 cup cheese.
  5. Bake for 1 hour. Let cool for 15 minutes before slicing.

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