Tempeh Breakfast Casserole

Photo: Down to Earth Recipes
Tempeh Breakfast Casserole recipe from Down to Earth Organic and Natural.
Yield
12 servings
Vegan
Breakfast
Ingredients
  • 22 oz southern style hash browns
  • 1 medium onion (chopped)
  • 1 Teaspoon paprika powder
  • Salt and pepper to taste
  • BBQ Tempeh “Bacon”
    • 5 oz Tempeh
    • 1 Tablespoon BBQ Sauce
    • ½ TeaspoonPaprika
    • 1 Teaspoon soy sauce
    • 1 Teaspoon liquid smoke
  • 10 oz Silken Tofu
  • 1.5 Tablespoon olive oil
  • ½ Teaspoon paprika powder
  • 1 Teaspoon turmeric
  • Pinch of salt
  • 1 Tablespoon cornstarch
  • 1 Tablespoon fresh green onion
  • ½ Cup vegan cheese
Instructions
  1. Heat 1 Tbsp oil in a large pan and cook about half of the chopped onion until translucent.
  2. Add the hash browns and season with paprika, salt, and pepper.
  3. Cook until crispy and browned. Set Aside
  4. To make BBQ tempeh “bacon”. Cut the tempeh into small cubes. Heat 1/2 Tbsp olive oil in pan and cook remaining ½ of the onions until translucent. Add the tempeh and stir in the BBQ sauce, paprika, soy sauce, and liquid smoke. Cook for about 5 minutes.
  5. In a medium bowl combine the silken tofu, cornstarch, turmeric, paprika powder, and salt. Whisk until smooth. Stir in chives and vegan cheese.
  6. Place the potatoes and the BBQ tempeh into a casserole dish and stir in the vegan egg-cheese mixture. Sprinkle with some more vegan cheese if desired and bake for 20 minutes at 350 degrees.
  7. Serve with fresh green onion and cherry tomatoes. Enjoy!