VEGAN BREAKFAST TATER TOT CASSEROLE HOW TO
đ„ How to reheat vegan breakfast casserole The consistency of the tofu will change in the freezer.
I don't recommend freezing the casserole. Store leftover breakfast casserole in the fridge for 3 - 5 days in an airtight container. Before baking cover the top with frozen tater tots and then bake for an additional 10 minutes to account for it being cold. Simply follow steps 1-8 and then cover the casserole with foil and keep it in the fridge for up to 3 days before baking. You can easily get the casserole prepped ahead of time and bake it the morning before serving. How do I prep tofu breakfast casserole ahead of time? Step 12 - Let it cool for about 10 minutes before cutting to allow it to set a little and firm up. Step 11 - Top with 1 additional cup of vegan cheese and bake covered with foil for another 15 minutes to allow the cheese to melt. Step 10 - Bake at 350° F (176° C) for 1 hour uncovered. Step 9 - Top with a layer of frozen tater tots. Step 8 - Pour the combined tofu-veggie mixture into a greased casserole dish. Step 7 - Add the tofu mixture to the sauteed veggies and sausage along with 1 cup vegan cheese, and 1/2 cup vegan bacon bits. Step 6 - Slowly add 1/3 cup soy milk, 1 tbsp at a time, blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.
(It will turn into a crumbly grainy mixture). salt, and 1/2 tsp pepper, to your food processor and blend. Step 5 - Add 1/2 cup nutritional yeast, 1/4 cup melted margarine and 2 tsp. (You may have to do this in 2 batches if you don't have a large food processor). Step 4 - Break up 3 packages of tofu into smaller pieces so it fits in your food processor. Step 3 - Add 2 cups of diced mushrooms and 1 diced green pepper, sprinkle with 1/2 tsp salt, and continue to saute until they begin to release their juices. Step 2 - Dice 1 medium onion and saute it in 1 tbsp of oil over low heat until translucent. Step 1 - Preheat your oven to 350° F (176° C) (if baking immediately). đ„ How to make a vegan breakfast casserole
VEGAN BREAKFAST TATER TOT CASSEROLE FREE
(This is optional so feel free to omit them if you wish.) You can also use sweet potato tots if you wish.
Bacon Bits - or diced smart bacon for flavor.Vegan Sausage - you can use any store-bought vegan breakfast sausage that you want or make your own with my seitan sausage recipe or my gluten-free TVP sausage crumbles.Green Bell Peppers - you can also use orange or red bell peppers too.You can leave them out if you don't like them, but it adds a lot of flavor to the whole dish. Oil - any neutral oil will work to saute the onions, mushrooms, and peppers.Vegan Cheese - you can use your favorite store-bought vegan cheese or use one of my homemade vegan cheeses like vegan mozzarella or vegan cheddar cheese.You can use black salt to give the tofu a more eggy flavor if you wish. I like to add a dash of red pepper flakes to give the casserole a little spice too. Salt and black pepper - to flavor the tofu.(The amount will vary depending on the firmness of your tofu). Soy Milk - or any plain flavored plant-based milk to thin out the tofu and make it into a very thick batter.Vegan Butter - to add richness to the casserole.Nutritional Yeast - for a cheesy flavor and added nutrition. Read my post about nutritional yeast if you want to know more.Tofu - this is the base of this recipe that you need to use to replace the eggs.
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