Step 1

Prep:  Bring out a 9×13” non-stick casserole dish. If your casserole is not nonstick, grease it with vegan butter or cooking spray.

Step 2

add the tofu, milk, chickpea flour, turmeric, salt, and black pepper to a high-speed blender. Blend on high for 60 seconds, until a smooth and bubbly mixture forms. Set aside.

Step 3

Sauté the Filling: warm the oil in a large sauté pan over medium heat. Add the onion and sauté for 3 minutes, until translucent. Add the vegan sausage to the pan and break it up with a spatula; sauté for an additional 2 to 3 minutes, until it starts to brown. Then, add in the bell pepper, mushrooms, garlic, salt, and pepper and sauté for 7 to 10 minutes, until the mushrooms have shrunken down and there is minimal liquid left in the pan. Fold in the kale and briefly cook until it has wilted, 2 to 3 minutes.

Step 4

: Layer the bread cubes along the base of the baking dish. Add the sautéed vegetables and vegan sausage to the pan and mix to combine. Add half of the vegan cheese mixture

Step 5

Soak: Pour the vegan egg mixture evenly over the bread and use your hands to press the bread into the mixture so it all becomes wet. Sprinkle the remaining cubed vegan cheese over the top of the casserole. Cover the casserole with foil and place in the fridge. Let soak overnight.

Step 6

Preheat the oven to 350F. Take the casserole out of the fridge, uncover, and let it come to room temperature while the oven is preheating, about 30 minutes. Bake in the middle rack for 30 minutes, then move the casserole to the upper oven rack and bake for an additional 10 to 15 minutes, until the bread has puffed up and the vegan egg mixture has thickened.

Step 7

Allow the casserole to set for 10 to 15  minutes before slicing and serving. Serve warm; leftovers will keep in an airtight container in the fridge for up to 5 days.