For a beautiful and hearty brunch meal, this Breakfast Bake was wonderful. In fact, it was so good, I made a double batch and one is in the freezer for another day.
This contains tofu, sausage from the Field Roast Grain Meat Co., carrots, peppers, Daiya vegan cheese and hashbrowns.
I browned the hashbrowns and set them aside in a bowl. Then I sauteed the sausage, carrots, peppers and onions and put those in the bowl with the hashbrowns. Lastly, I sauteed the tofu, seasoned it with nutritional yeast, black salt and turmeric. I steamed the tofu for 10 minutes until there was no more liquid in the pan and then added that to the bowl as well. I mixed it all up, with a cup of Daiya, and popped it into a pie pan. I baked it for 20 minutes and served it with toast.
The most tedious part is getting the hashbrowns to brown in a small saute pan.
Use a big one.
onion, carrot, pepper, green onion: $2
Total to make 5 servings: