Whipped Tofu Strata
This tofu cream is perfect to make a hearty breakfast casserole! It acts as an egg custard.
Servings: 2
Ingredients
- 1/4 cup chopped onion
- 1/4 cup chopped mushroom
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 3/4 cup chopped day-old bread
- spinach optional
For the Custard
- 1 cup savory tofu mixture
- 1/8 teaspoon turmeric
- 1/8 teaspoon kala namak
- 1/2 teaspoon Dijon mustard optional
- 1/2 teaspoon baking powder
- 2 teaspoons flour
Instructions
- Preheat the oven to 400°F (205° C). In a baking dish, mix the onion, mushroom, herbs, salt, pepper, and bread with oil, tossing well to coat. Bake for 13 to 15 minutes, until the bread is golden.
- Meanwhile, mix together the tofu with turmeric, kala namak, mustard, paprika, baking powder, and flour. Pour over the bread and veggies, add spinach if you want, and toss well. Bake 20 to 25 minutes, until the top is nicely set. Cool 10 minutes before slicing and serving with hot sauce, vegan Hollandaise, or dressing of choice
Video
Notes
Nutritional information is for 1/2 of the recipe, which makes 2 servings.
Nutrition
Calories: 154kcal | Carbohydrates: 20g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 560mg | Potassium: 492mg | Fiber: 3g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 3mg