Veggie Breakfast Casserole

Mirj's Note:

An ideal one-dish meal for big family breakfasts. Perfect for veggies and for vegans.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 3 cups cubed and cooked potatoes
• 2 tablespoons soy sauce
• 1 1/2 lbs firm tofu, mashed
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 2 tablespoons parsley
• 2 teaspoons basil
• 1/2 teaspoon black pepper
• paprika

Directions:

1. Mix together the potatoes, tofu, and soy sauce.
2. Saute the onion and garlic in the oil until translucent.
3. Preheat the oven to 325 degrees F.
4. Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper.
5. Spread into an oiled 8 x 8 x 2-inch baking dish.
6. Sprinkle with paprika and bake for 35 minutes.

Reviews

[Anu]

Mirjam, you MUST be crowned tofu-queen! Your recipes always make tofu taste 10 times better than anyone could imagine! I scaled this all the way down to 1 serving, but I didn't have any problems with it. I had this for dinner, and since I was rather ravenous, I baked only for 25 minutes, but the top seemed to be browned just right! This was wonderfully easy, nutritious and tasty! Thanks so much!

[yogi]

Love this! I used a little more onion and garlic, but only because I love them. These potatoes have a nice flavor and I love the fact that it's so healthy with just a little oil and all the "good stuff" like tofu and garlic.

[Ardenia]

Very good! I added some hot sauce to kick it up a bit. A great way to use tofu in the morning. Thanks!