Tofu Breakfast Bake

Looking for a vegan brunch idea? We’ve got it! Our Tofu Breakfast Bake is packed with protein from the tofu/hummus combination and filled with a colourful array of veggies all topped with crispy grated potatoes. A real crowd pleaser! This can be made in advance to save you the time and mess the morning your guests will be arriving. It is a warm, savoury dish you can serve along side something a little sweeter like our Vegan Blender BiscuitsVegan Zucchini Carrot Muffins, or our divine Chocolate Orange Vegan Griddle Cakes.

Not hosting anytime soon? This breakfast bake is also a great weekday option that you can prepare the night before for quick reheating. Enjoy it with a side of whole grain toast and sliced tomatoes or a little ketchup for the kids!

Serves: 4-6
Prep time: 20 minutes
Cook time: 50 minutes

Ingredients:

4 small russet potatoes
3 Tbsp vegan butter
1/2 onion, diced
5 button mushrooms, sliced
1/2 red pepper, diced
1 small zucchini, quartered and sliced
1/2 tofu
1 c hummus
2 cloves garlic, minced
Sea salt

Steps:

  1. Prepare the potatoes: In a medium-sized saucepan bring water to a boil and add potatoes. Cook until potatoes are almost completely done, tender but still slightly firm. Drain and peel off skins. Grate potatoes and toss with sea salt. Set aside.
  2. Prepare the vegetables: Dice the onion and red pepper, mince the garlic, and slice the mushrooms and zucchini. Coat a skillet with olive oil before adding onions. Cook onions until translucent and tender to touch. Then add mushrooms, red pepper and zucchini. Cook until all the vegetables have softened.
  3. Prepare the tofu mixture: Slice half a block of firm tofu and press between a clean dish towel to remove excess moisture. Place a heavy pan on top and let sit for at least 10 minutes. Please the tofu and hummus into a high powered blender and blend until smooth. Add garlic, lemon and sea salt to taste and blend again.
  4. Assemble: Preheat oven to 375 degrees. Stir vegetables into tofu mixture and pour into greased 8 x 8 baking dish. Cover with grated potatoes. Blot vegan butter over potatoes.
  5. Bake: Bake for 50 minutes. Option to broil at the very end to get the potatoes extra crispy.
  6. Serve with fresh tomatoes and whole grain toast. Enjoy!

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