Plant-Based "Egg"y Breakfast Casserole Recipe
Prep Time:
45 minutes
Cook Time:
40 minutes
Servings:
8 Servings
Ingredients
  • ¼ cup soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder, divided
  • ¼ teaspoon smoked paprika
  • 1 package (8-ounce) tempeh cut into ¼-inch thick strips
  • 2 packages (16-ounce) extra firm tofu
  • 3 russet potatoes (unpeeled if organic)
  • 1 tablespoon avocado oil
  • 1 diced red pepper
  • 4 cups sliced mushrooms
  • ¼ cup nutritional yeast
  • 1 teaspoon black salt (kala namak)
  • 1 teaspoon oregano
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • 1 cup baby spinach
Directions
  1. In a small bowl combine the soy sauce, liquid smoke, maple syrup, sesame oil, tomato paste, vinegar, ¼ teaspoon garlic powder, and smoked paprika.
  2. Place the tempeh strips in a shallow container and pour in the sauce and stir to coat. Marinate for 30 minutes.
  3. Press the tofu in a tofu press or place it in a shallow bowl, stack a plate on top, and place something heavy on top of the plate. With either method, press for 15 minutes each and discard excess water.
  4. Preheat the oven to 400 F.
  5. Using the grating blade on a food processor or a hand grater, grate the potatoes.
  6. Press the potatoes into a 9x12-inch baking dish that has been sprayed with cooking spray and bake for 20 minutes.
  7. Put the marinated tempeh on a baking sheet and place that in the oven for 20 minutes.
  8. Add the oil to a frying pan.
  9. Add the red pepper and mushrooms and saute for 10 minutes.
  10. When the tempeh and potatoes are done, reset the oven to 350 F.
  11. Chop the cooked tempeh and add to the pan.
  12. Crumble the tofu into the pan.
  13. Add the remaining garlic powder, nutritional yeast, black salt, oregano, salt, turmeric, and spinach and stir.
  14. Now layer this mixture on top of the hashbrowns and bake in the oven for 20 more minutes.
  15. Top with optional fresh chopped parsley and serve.