⭐️ What You’ll Love
✓ High-protein
✓ Great for meal prep
✓ Gluten-free option
✓ Comforting + customizable
🛒 Ingredients (6–8 servings)
Tofu “Egg” Base
- 1 block (14–16 oz) firm or extra-firm tofu, pressed
- ¼ cup nutritional yeast
- ½ cup unsweetened plant milk
- 2 tbsp cornstarch or arrowroot
- 1 tbsp olive oil (optional)
- 1 tsp turmeric (for color)
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp smoked paprika
- 1–1½ tsp salt (to taste)
- Black pepper
- Optional but amazing: ½–1 tsp black salt (kala namak) for eggy flavor
Veggie + Mix-In Layer
Choose 3–4 cups total vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1–2 cups spinach or kale
- 1 cup mushrooms, chopped
- 1 cup diced potatoes or hash browns (thawed if frozen)
- 2 cloves garlic, minced
- ½ cup vegan cheese (optional)
Extras (choose any)
- ½ cup vegan sausage crumbles
- ½ cup chickpeas
- ¼ cup green onions
- Hot sauce or chili flakes
🔪 Instructions
1. Preheat
- Oven to 375°F (190°C).
- Lightly oil a 9×13-inch baking dish.
2. Cook the veggies
- In a skillet, sauté onion, mushrooms, and peppers 5–7 minutes.
- Add garlic + greens and cook until wilted.
- Add potatoes or hash browns and cook a few minutes more.
- Season lightly with salt & pepper.
- Spread evenly in the baking dish.
3. Make the tofu “egg” mixture
- In a blender, combine tofu, plant milk, nutritional yeast, cornstarch, spices, and optional kala namak.
- Blend until smooth and creamy.
- Taste and adjust seasoning (important!).
4. Assemble
- Pour tofu mixture over the veggies.
- Gently fold or tap the pan to distribute.
- Sprinkle vegan cheese on top if using.
5. Bake
- Bake 35–45 minutes, until the center is set and edges are slightly golden.
- Let cool at least 10 minutes for clean slices.
🌿 Serve With
- Fresh herbs (parsley, chives, dill)
- Salsa or hot sauce
- Avocado slices
- Toast or fruit
💡 Tips & Variations
Gluten-Free:
Use certified GF vegan sausage or omit.
Hash Brown Top Layer:
Scatter thawed hash browns on top before baking for a crunchy “crust.”
Mediterranean Version:
Add olives, sun-dried tomatoes, roasted red peppers & oregano.
Southwest Version:
Add black beans, corn, cilantro, cumin & jalapeños.
Make-Ahead:
Assemble the night before, refrigerate, then bake morning-of (add 5–10 min bake time).
If you’d like, I can also give you:
👉 a soy-free version (using chickpea flour “egg”)
👉 a high-protein version
👉 a low-oil or oil-free version
👉 a printable recipe card
