Vegan Breakfast Casserole

Step 1

Heat your oven to 400°F. Prepare a 9x13 baking dish by spraying with vegetable spray.

Step 2

(See my note on using store-bought biscuits). In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.

Step 3

Next, add the sliced vegan butter and soy buttermilk. Pulse again for several seconds to allow the mixture to combine. If it's too crumbly, add a tablespoon or two more of plant-based milk.

Step 4

Press the biscuit mixture into the bottom of the pan. You don't have to worry if there are bits of flour here and there. Just make sure it's evenly distributed across the bottom.

Step 5

Prepare the Easy Scrambled Tofu according to the recipe linked above.

Step 6

While you're waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.

Step 7

Optional: Add a layer of hashbrowns

Step 8

Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.

Step 9

Top with shredded vegan cheese.

Step 10

Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If so, turn the oven up to 425°F for the last 5 minutes to coax that vegan cheese to melt.

Step 11

Remove from the oven to cool. Serve warm.