Scrambled Tofu Potato Casserole (or Vegan, Gluten-Free Breakfast Casserole)

A vegan, gluten-free breakfast casserole that's great for dinner too!

Cook Time50

Servings: servings

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

1/3 cup mashed extra-firm, water-packed tofu (about 2 ounces tofu from the package of tofu used for the filling below)
1/2 teaspoon salt
1 1/2 teaspoons granulated onion
1/4 teaspoon granulated garlic
3 tablespoons yellow corn flour
3/4 pound potatoes (about 2 medium potatoes)

1 (14-ounce) package extra-firm, water-packed tofu (minus the 2 ounces for the crust)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup diced)
1/2 medium red bell pepper, diced
1/2 cup frozen chopped spinach (thawed and drained)
3 cloves garlic, minced
5 teaspoons granulated onion (1 tablespoon + 2 teaspoons)
2 teaspoons dried parsley
2 teaspoon dried basil
1/2 teaspoon celery salt
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/4 teaspoon sweet paprika
1/8 teaspoon dried ground rosemary
1 teaspoon salt

Wrap block of tofu in a clean kitchen towel and firmly press to remove excess liquid. OR you can use a tofu press.
In a mixing bowl, combine 1/3 cup mashed tofu, salt, granulated onion, granulated garlic, and corn flour. Mix well.
Shred potatoes. (I use a food processor to shred my potatoes.) Mix into tofu mixture.
Press into an oiled 8” x 8” baking dish.
Bake at 425°F for 20 minutes.
Meanwhile, heat oil in a large pan or skillet and sauté onion and pepper over medium-high heat for 2 to 3 minutes or until they just begin to soften.
Add garlic and spinach and sauté for three additional minutes.
Crumble tofu and mix into vegetables. Stir in seasonings.
Remove from heat and transfer tofu mixture to baked potato crust.
Pour cheese sauce evenly over tofu.
Return to oven; reduce heat to 350°F and bake for an additional 30 minutes. Serve hot or warm.