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Dec 29, 2010

breakfast bake

For a beautiful and hearty brunch meal, this Breakfast Bake was wonderful. In fact, it was so good, I made a double batch and one is in the freezer for another day.

This contains tofu, sausage from the Field Roast Grain Meat Co., carrots, peppers, Daiya vegan cheese and hashbrowns.

I browned the hashbrowns and set them aside in a bowl. Then I sauteed the sausage, carrots, peppers and onions and put those in the bowl with the hashbrowns. Lastly, I sauteed the tofu, seasoned it with nutritional yeast, black salt and turmeric. I steamed the tofu for 10 minutes until there was no more liquid in the pan and then added that to the bowl as well. I mixed it all up, with a cup of Daiya, and popped it into a pie pan. I baked it for 20 minutes and served it with toast.

The most tedious part is getting the hashbrowns to brown in a small saute pan.
Use a big one.


Cost Breakdown

hashbrowns: $2
sausage: $2
tofu: $2
onion, carrot, pepper, green onion: $2
Daiya: $1.50
toast: $2
Total to make 5 servings:
$11.50





7 comments:

  1. Awesome variety of color. Can't wait to try this one out.

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  2. Yum! Looks very tasty and I love the color.

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  3. Yum! This is like a beefed up tofu scramble. I love it!

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  4. I love the color of this dish! Definitely would want this for breakfast any day!

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  5. Thanks, Guys!

    Just make sure to cook the tofu until it is dry of the liquid - it makes it have the best texture.

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  6. I agree with everyone about the color -- my breakfast casseroles all seem to be one color, golden brown. Specks of color are great!

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