Vegan Breakfast Casserole Recipe

Ingredients

• 1 block firm tofu, drained and crumbled
• 1 cup diced bell peppers (any color)
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice
• 1 teaspoon turmeric powder
• 1 teaspoon nutritional yeast
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup dairy-free cheese shreds (optional)
• fresh herbs for garnish (optional)

• 400 g firm tofu, drained and crumbled
• 150 g diced bell peppers (any color)
• 30 g fresh spinach, chopped
• 1 small onion, diced
• 2 garlic, minced
• 185 g cooked quinoa or brown rice
• 1 teaspoon turmeric powder
• 1 teaspoon nutritional yeast
• salt and pepper to taste
• 1 tablespoon olive oil
• 120 g dairy-free cheese shreds (optional)
• fresh herbs for garnish (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Stir in the bell peppers and spinach, cooking until the spinach wilts.

3. 3

   In a large bowl, combine the crumbled tofu, cooked quinoa or brown rice, sautéed vegetables, turmeric, nutritional yeast, salt, and pepper. Mix well to combine all ingredients.

4. 4

   Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly. If desired, top with dairy-free cheese shreds.

5. 5

   Bake in the preheated oven for 25-30 minutes, or until the casserole is set and slightly golden on top.

6. 6

   Remove from the oven and let it cool slightly. Garnish with fresh herbs if desired, then slice and serve warm.