Sunday, January 29, 2012

Cheesy Brunch Casserole

This hearty dish is perfect for a weekend brunch (consider serving with my Wasabi Bloody Marys).  I pondered the best way to make up the 8 eggs called for in the original recipe, and decided to puree silken tofu with cornstarch (for thickening) and turmeric (for color) - a super-basic version of a vegan omelet, in other words.  Play around with combinations of tofu or other egg replacers, if you prefer - and I'd love to hear the results - but my method tonight worked great. 

  • 4 (4-ounce) Tofurky Italian sausages
  • 5 cups herb-seasoned stuffing mix (such as Arrowhead Mills)
  • Cooking spray
  • 1/2 cup vegan chicken broth
  • 2 tablespoons melted vegan butter
  • 1 and 1/2 cups shredded Daiya cheddar
  • 1 pound lite silken tofu
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground turmeric (for color)
  • 2 cups plain non-dairy milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
1.  Crumble the sausage into small pieces and cook in a large skillet over medium-high heat, until browned - about 5 minutes.  Transfer the sausage to a bowl and add the stuffing mix.

2. Transfer the sausage mixture to a 13x9-inch baking dish coated with cooking spray.  Drizzle with the broth and melted butter, and sprinkle with the cheddar.

3.Combine the silken tofu in a blender with the cornstarch and turmeric; process until smooth.  Combine the tofu mixture in a large bowl with the milk, onion powder, and black pepper; pour the tofu mixture over the sausage mixture.

4. Bake at 325 degrees for 40 minutes - the mixture should be set.  Let stand for 5 minutes before cutting into 9 squares.

Nutrition Info:
9 servings (1 portion), Calories 298 

Tasting Notes:
This casserole is just awesome: savory sausage, cheese-y Daiya, herb-y stuffing, and an egg-y tofu mixture.  A perfect and hearty blend of ingredients, for which I would not change a thing.  The top of the casserole had a nice crisp crunch, and the inside was tender and moist without being soggy.  


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