Savory Breakfast Bake

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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

Ingredients

Tofu Scramble:

(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

______________

Cornbread Layer

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

Topping

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

mise

Method:

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.

tofu

Saute mushrooms until tender and add spinach until slightly wilted.

spinach

Meanwhile, set up the cornbread layer.

mix

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.

baked

Cool in pan about 10 minutes and cut into squares.

Serves 8

2 thoughts on “Savory Breakfast Bake

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