Day 11 Breakfast: Breakfast biscuit casserole

Ingredients:
For the Vegan Breakfast Casserole:

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup dairy-free margarine, sliced
• 2/3 cup soy buttermilk (plain soy milk mixed with 2 teaspoons of apple cider vinegar)
• Easy Scrambled Tofu (see recipe below)
• Veggie Sausage Crumbles
• 1 cup vegan cheddar cheese, shredded

For the Easy Tofu Scramble:

• 14-18 oz container of extra firm tofu, drained (but not pressed)
• 1 cup soy milk, plain (not vanilla)
• ¼ cup nutritional yeast flakes
• 1 teaspoon garlic powder
• 1 tablespoon ground flax seeds
• 1 tablespoon cornstarch
• Salt and pepper to taste

Directions:

For the Breakfast Casserole:

• Heat your oven to 400F. Prepare a 9 X 13 baking dish by spraying with vegetable spray.
• In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
• Next add the sliced margarine and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.
• Press the biscuit mixture into the bottom of the pan. You don't have to worry if there are bits of flour here and there. Just make sure it's even distributed across the bottom.
• Prepare the Easy Scrambled Tofu recipe below.
• While you're waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
• Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
• Top with shredded vegan cheese.
• Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If you're finding that to be the case, you can turn the oven up to 400F for the last 5 minutes to coax that vegan cheese to melt.
• Remove from the oven to cool. Serve warm.

For the Easy Tofu Scramble:

• Spray your skillet with a little bit of vegetable spray.
• Tear the tofu into chunks and place in the skillet over medium heat.
• In a bowl processor add the soy milk, nutritional yeast flakes, garlic, ground flax and cornstarch. Stir to combine.
• Pour the soy milk mixture over the tofu and use a spatula to begin breaking down the tofu pieces. I like to get them down to bite-size morsels. Make sure each piece is covered with the soy milk mixture.
• Simmer over medium-low heat until the scramble thickens.
• Salt and pepper to taste

RECIPE: namelymarly.com
​