Breakfast Bake Extravaganza
2 (14-ounce) packages firm tofu
½ (8-ounce) package fresh or frozen chopped spinach
1 tablespoon olive oil
½ (8-ounce) package white button mushrooms, chopped
2 stalks green onion, green parts chopped
2 tablespoons cornstarch
4 teaspoons nutritional yeast
4 teaspoons lemon juice
1 tablespoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
2 cups frozen tater tots
½ (8-ounce) package vegan shredded cheddar cheese
½ (6-ounce) package vegan Canadian bacon, chopped
Preheat oven to 350º F. Grease 9″ x 9″ glass baking pan; set aside.
Drain the tofu and wrap in a clean, dry towel. Place a heavy item over it and allow to sit for 30 minutes.
If using fresh spinach, bring a medium pot of water to a boil over high heat. Add spinach, stirring often, and boil for 2-3 minutes, or until tender. Drain and rinse spinach until water runs dry, then squeeze out as much liquid as possible. Chop and set aside. If using frozen spinach, thaw, rinse until water is clear, then squeeze out as much liquid as possible. Set aside.
Meanwhile, heat olive oil in frying pan over medium heat until hot. Add mushrooms and cook, stirring often, until tender, approximately 3-5 minutes. Remove from heat and set aside.
In a food processor combine pressed tofu, cornstarch, nutritional yeast, lemon juice, onion powder, salt, pepper and turmeric. Process until combined. Pour out into a large mixing bowl and add mushrooms and spinach, green onion, tater tots, cheese and Canadian bacon. Stir until combined.
Pour mixture into prepared baking pan and spread evenly using the back of a spoon. Bake in preheated oven for 45 minutes, or until a knife inserted near the center comes out clean.