Breakfast Bake Extravaganza

12 Nov

Breakfast is the most important meal of the day. This is because it gets your metabolism going and provides that bit of energy to help kickstart your day.

Now I don’t know about you but I absolutely love breakfast. If I could have a buffet filled with vegan scrambles, cheese, bacon and sausage, hash browns, biscuits, cinnamon rolls, pancakes, french toast, hell, everything, I would be a happy camper. But alas, having all that can be expensive and time-consuming to make. SO, why not create something that encompasses many of the above? I present to you my Breakfast Bake Extravaganza. This recipe is easily adaptable if you prefer broccoli, bell peppers, zucchini or any other vegetable of your choosing. You could also add some tofaken. Yum!

Breakfast Bake Extravaganza with green onion, mushrooms, spinach, tater tots and vegan Canadian bacon and cheese

Breakfast Bake Extravaganza

2 (14-ounce) packages firm tofu
1/2 (8-ounce) package fresh or frozen chopped spinach
1 tablespoon olive oil
1/2 (8-ounce) package white button mushrooms, chopped
2 stalks green onion, green parts chopped
2 tablespoons cornstarch
4 teaspoons nutritional yeast
4 teaspoons lemon juice
1 tablespoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
2 cups frozen tater tots
1/2 (8-ounce) package vegan shredded cheddar cheese
1/2 (6-ounce) package vegan Canadian bacon, chopped

Preheat oven to 350º F. Grease 9″ x 9″ glass baking pan; set aside.

Drain the tofu and wrap in a clean, dry towel. Place a heavy item over it and allow to sit for 30 minutes.

If using fresh spinach, bring a medium pot of water to a boil over high heat. Add spinach, stirring often, and boil for 2-3 minutes, or until tender. Drain and rinse spinach until water runs dry, then squeeze out as much liquid as possible. Chop and set aside. If using frozen spinach, thaw, rinse until water is clear, then squeeze out as much liquid as possible. Set aside.

Meanwhile, heat olive oil in frying pan over medium heat until hot. Add mushrooms and cook, stirring often, until tender, approximately 3-5 minutes. Remove from heat and set aside.

In a food processor combine pressed tofu, cornstarch, nutritional yeast, lemon juice, onion powder, salt, pepper and turmeric. Process until combined. Pour out into a large mixing bowl and add mushrooms and spinach, green onion, tater tots, cheese and Canadian bacon. Stir until combined.

Pour mixture into prepared baking pan and spread evenly using the back of a spoon. Bake in preheated oven for 45 minutes, or until a knife inserted near the center comes out clean.

Breakfast Bake Extravaganza


2 Responses to “Breakfast Bake Extravaganza”

  1. Food Stories November 12, 2012 at 8:54 am #

    Mmmm – This looks tasty 🙂

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