Fructose Free Vegan Tofu Breakfast Casserole
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Learn more →Ingredients
6 servings
For the vegetable and sausage layer
- 1 tbsp olive oil
- 8 oz vegan sausage, casings removed and crumbled
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups baby spinach, roughly chopped
- 3 cloves garlic, minced
For the tofu egg base
- 2 lbs firm tofu, drained and pressed
- ¼ cup nutritional yeast
- 3 tbsp unsweetened plant-based milk
- 1 tsp turmeric
- 1 tsp black salt (kala namak)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For the topping
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the crumbled vegan sausage and cook, breaking it up with a wooden spoon, until browned and heated through, about 5–6 minutes. Transfer to a plate and set aside.
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