Scrambled Tofu Casserole
I'm sure Scrambled Tofu Casserole will become a favorite in your household as it has in mine. Cooking is an intimate and personal endeavor, and I hope that you find joy and satisfaction in every step of making this dish.
Ingredients
- 4 tablespoon vegan butter
- 1 small red onion chopped
- 2 garlic cloves minced
- ½ red bell pepper chopped
- 1 cup cremini mushrooms sliced
- 2 cups fresh spinach packed
- 500 g 1 pound tofu, crumbled
- a pinch of turmeric
- 2 tablespoon nutritional yeast
- ½ cup vegan cheese
- 1 package of frozen hashbrowns
- hot sauce
- chopped parsley
Instructions
- Preheat the oven to 180C/350F. Layer hashbrowns on the bottom of 9x13 baking pan to cover it completely.1 package of frozen hashbrowns
- In a large pan melt vegan butter and saute onions and pepper together for 5 minutes. Mix in cremini mushrooms, season with salt and pepper and cook for 5 minutes.4 tablespoon vegan butter, 1 small red onion, 1 cup cremini mushrooms, ½ red bell pepper
- Add tofu, turmeric, garlic and nutritional yeast. Mix in fresh spinach and continue cooking until it fully wilts.2 garlic cloves, 2 cups fresh spinach, 500 g 1 pound tofu, crumbled, a pinch of turmeric, 2 tablespoon nutritional yeast
- Finally add sliced cheese and mix well. Layer scrambled tofu on top of the hashbrowns and bake for 30 minutes.½ cup vegan cheese
- Top with hot sauce and chopped parsley.hot sauce, chopped parsley
Nutrition
Calories: 180kcalCarbohydrates: 9gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 167mgPotassium: 214mgFiber: 2gSugar: 2gVitamin A: 1.605IUVitamin C: 17mgCalcium: 130mgIron: 2mg
Tried this recipe?Let us know how it was!