Southwestern Breakfast Bake
Spice up your morning with this amazing Southwest Breakfast Bake. Potatoes, plant-based sausage, tofu and a bunch of other delicious flavors make up this easy recipe that the whole family will love.
Yield: 6
Calories: 345kcal
Ingredients
- 1 block (14 oz.) firm tofu
- 1 Tbsp turmeric
- 4 cups shredded potatoes (hash browns)
- 2 cups plant-based cheddar cheese shreds I used VioLife's colby jack shreds, but cheddar would work great as well.
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 cup nutritional yeast
- 1 can (4 oz.) green chiles You can also go with the 7 oz. can if you want a little more heat.
- 2 tsp. olive oil
- 1 medium yellow onion, chopped
- 1 package Beyond Breakfast Sausage Use whatever your favorite plant-based breakfast sausage is. I prefer Beyond Meat.
- 1 cup grape tomatoes, halved
Instructions
- Preheat oven to 375° F.
- Drain liquid from tofu and crumble into a large mixing bowl. Add turmeric and stir until mixed thoroughly.
- Add potatoes, shredded cheese, coriander, paprika, chili powder, nutritional yeast an green chiles to bowl. Stir until everything is mixed thoroughly and set aside.
- Heat olive oil over medium heat in skillet. Add "sausage" and cook for 2 minutes on each side. Remove sausage and cut into small pieces. Add onions and cook for 4 minutes, stirring occasionally.
- Add sausage, onions and tomato to the tofu/hashbrown mixture and stir until combined.
- Pour mixture into a large baking pan or casserole dish (9x13 works well) and bake in oven for 20 minutes or until cheese is fully melted.
Nutrition
Calories: 345kcal