I woke this morning dreaming of the perfect breakfast combination in one dish: Tasty tofu scramble, smoky tempeh bacon, sautéed mushrooms, spinach and melted cheez on top of a fresh layer of sweet, moist cornbread.
I think I nailed it with this recipe. Delicious and filling–this is a great dish for a lazy Sunday brunch and the leftovers freeze well for reheating on a busy weekday.
Savory Breakfast Bake
(recipe courtesy http://www.ppk.com)
14 ounce pkg. extra-firm tofu, drained and crumbled
3 cloves garlic, minced
2 tsp. Olive oil
2 tsp. Cumin
1 tsp. Dried thyme
1/2 tsp. Turmeric
1 tsp. Salt
3 tbsp. water
1/4 cup Nutritional yeast
Freshly ground black pepper
¾ cup Soy milk
1 cup Whole wheat pastry flour
1 cup Corn meal
2 tbsp. Masa Harina
½ cup Apple sauce
1/4 cup Maple Syrup
½ cup Earth Balance margarine, softened
¼ tsp. Salt
1 tsp. Baking powder
dash Baking soda
2 tbsp. Nutritional yeast
4 Slices Tempeh bacon, browned and chopped
8 ounces Cremini mushrooms, sliced
Large handful fresh Spinach
1/4 cup vegan cheese shreds
2 Scallions, thinly sliced
Preheat oven to 375 degrees. Lightly oil a 9 x 13 baking dish. Make the tofu scramble. Saute the garlic in olive oil until fragrant, but not browned. Add the crumbled tofu and sauté for about 7 minutes, stirring frequently, until lightly browned, if possible. Lower heat and combine the turmeric, cumin, thyme, salt and water in a small dish. Add to the pan and stir until well coated and water is absorbed. Off the heat, sprinkle nutritional yeast evenly over tofu and stir well, allowing to coat and be absorbed. Season with fresh ground black pepper.
Saute mushrooms until tender and add spinach until slightly wilted.
Meanwhile, set up the cornbread layer.
Mix together dry ingredients in a large bowl. Incorporate softened margarine into dry ingredients until mixture is crumbly, as in making biscuits. Mix wet ingredients well in a separate bowl, then add to dry ingredients. Fold mixture together well but gently, careful not to over mix.
Spread cornbread layer evenly over bottom of prepared baking dish. Top with tofu scramble, mushrooms and spinach. Sprinkle with cheese and scallions. Bake about 25 minutes, until cornbread is puffy and lightly browned, edges pulling away slightly from dish.
Cool in pan about 10 minutes and cut into squares.