Dec 29, 2010

breakfast bake

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.

Cost Breakdown

hashbrowns: $2
sausage: $2
tofu: $2
onion, carrot, pepper, green onion: $2
Daiya: $1.50
toast: $2
Total to make 5 servings:


  1. Awesome variety of color. Can't wait to try this one out.

  2. Yum! Looks very tasty and I love the color.

  3. Yum! This is like a beefed up tofu scramble. I love it!

  4. I love the color of this dish! Definitely would want this for breakfast any day!

  5. Thanks, Guys!

    Just make sure to cook the tofu until it is dry of the liquid - it makes it have the best texture.

  6. I agree with everyone about the color -- my breakfast casseroles all seem to be one color, golden brown. Specks of color are great!


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