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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.7
  • Total Fat: 11.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 195.4 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.5 g

View full nutritional breakdown of Tofu Scramble Casserole - Vegan Breakfast calories by ingredient
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Tofu Scramble Casserole - Vegan Breakfast

Submitted by: LISAG81
Tofu Scramble Casserole - Vegan Breakfast

Introduction

Who says vegetarian's don't get enough protein? This breakfast packs 10g per serving. Delicious for leftovers as well! Who says vegetarian's don't get enough protein? This breakfast packs 10g per serving. Delicious for leftovers as well!
Number of Servings: 6

Ingredients

    1 block extra firm tofu (drained and pressed)
    1 small onion chopped
    1/2 cup red sweet pepper chopped
    2-3 large mushrooms sliced
    1 garlic clove minced
    2 tbsp nutritional yeast
    1.5 tsp ground tumeric
    1/2 cup Daiya Cheddar style shreds (or other nondairy cheese)
    Frozen Tater Tots (12 pieces)
    1 dash salt
    1 tsp black pepper
    1.5 tbsp extra virgin olive oil

Directions

Preheat oven to 350.

In a large mixing bowl crumble tofu with your hands to the "look" of scrambled eggs. Add garlic powder, tumeric, nutritional yeast - stir to coat and set aside.

In a saute pan add the olive oil and cook the onions, garlic, mushrooms and peppers until tender (but not mushy). Sprinkle with black pepper and dash of salt. Remove from pan and add to the tofu crumbles. Stir in cheddar style shreds.

In a casserole dish lay the tater tots evenly. Top with the tofu scramble mixture. Sprinkle some extra cheese on top if you wish.

Bake at 350 for about 30 minutes. Remove from oven and serve! Store leftovers in an airtight container. Reheat in single servings in the microwave for 30 seconds.

Number of Servings: 6

Recipe submitted by SparkPeople user LISAG81.






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