JL’s Vegan Breakfast Casserole
Serves 4
Pre-heat oven to 375; Spray a baking dish with olive oil.
Saute the following in a skillet for about 8 minutes:
- 1T olive oil
- 1 half of a small yellow onion, diced
- 2 cloves of garlic, minced
- 2 small stalks of celery, diced
- 2 small carrots, diced
- 1 half of a large green pepper, diced
- 2 cups of kale, torn into small pieces
- Dash of thyme
- 8 strands of saffron
- Dash of sweet basil
- S+P to taste
- 1/2 block of tofu
- 2T almond milk
- S+P to taste
In a large mixing bowl mix the blended tofu and cooked veggies. Fold in a 1/2 cup Daiya vegan cheddar cheese and pour into casserole dish. Place thinly sliced tomatoes over the casserole.
Bake for 35 minutes.

Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.
Photo credit: JL