Vegan Breakfast Casserole

Step 1

Preheat the oven to 350 degrees F and lightly oil a 13 x 9-inch baking dish.

Step 2

In a blender combine all tofu "egg" ingredients EXCEPT flour. Slowly increase speed, and blend until smooth. The mixture will be very thick; stop to stir as often as needed. Taste for seasoning. Add the flour and blend again for a few seconds to incorporate. Set aside.

Step 3

Preheat a saute pan over medium heat, and cook the sausage for about 2 minutes or until starting to brown, stirring occasionally. Add the bell pepper and green onion and cook for another 1 to 2 minutes.

Step 4

Spread the bread in the casserole dish, followed by spinach and sausage mixture. If desired, sprinkle with a handful of cheese.

Step 5

Pour the tofu mixture on top, using a spoon or spatula to scoop as much as possible from the blender. Carefully stir to incorporate the ingredients and coat everything with tofu. If there's any messy tofu "egg" on the sides of the dish, wipe it off so it won't burn during baking.

Step 6

Bake uncovered for 30 minutes. Sprinkle the remaining cheese on top, cover tightly with foil (careful - it's hot!), and bake for another 25 to 30 minutes or until the cheese is melted and the center of the casserole is hot.

Step 7

Let the covered dish rest for 10 minutes. This gives the cheese more time to melt and helps the casserole set before slicing. Serve hot.