Vegan Breakfast Casserole

Step 1

Preheat the oven to 350F and line or spray a 9×9” baking tray.

Step 2

Add the tofu, nutritional yeast, chickpea flour, turmeric, salt, and pepper to a high-speed blender or food processor (recommended if your blender does not have a tamper). Blend until the mixture is thick and creamy, 45 to 60 seconds.

Step 3

Evenly sprinkle the hashbrowns across the base of the baking tray along with whatever other vegetables you are using. Use a spatula to transfer the blended mixture into the baking tray, then mix/incorporate well, making sure to evenly distribute the veggies and smooth out the top.

Step 4

Bake in the middle rack of the oven for 45-47 minutes, or until the top is evenly browned and firm. Let sit for 5 minutes, then slice and serve as desired. Leftovers will keep in the fridge for up to 7 days.