Saturday, 9 January 2016

Pepper, Mushroom, and Onion Breakfast Bake

Pepper, Mushroom, and Onion Breakfast Bake: 

2 packages organic extra firm tofu, drained well
1 organic yellow onion
1 organic green pepper
1 lb organic white (or portobello) mushrooms
2/3 cup vegan cream cheese - I always suggest a nut-based vegan cheese. Check out my vegan cream cheese product review here
8oz chopped green chilies, mild or hot - your choice
1/2 cup shredded vegan cheese (optional)
1/2 teaspoon organic onion powder
1/2 teaspoon organic garlic powder
3/4 teaspoon organic paprika 
5 twists organic black pepper
3 twists freshly cracked sea salt (pink himalayan is my favorite!)

Preheat the oven to 350 degrees. 

In a small bowl add the cream cheese and chili peppers and mix together throughly. Then, add all the spices (onion and garlic powder, paprika, black pepper, and salt) and mix together again and set aside. 

Chop the pepper, mushrooms, and onion and saut� until soft. I like to saut� using water, instead of oil or butter not only because it's healthier, but once the veggies are done, there will be some flavored water left over that I like to add to the dish for extra flavor. I would use about 1-2 tablespoons of water as needed when saut�ing. When saut�ing with water, I also use a lower heat for slightly longer to avoid burning off all of the water. Once the veggies are soft, remove the pan from heat and set aside.

In a separate bowl chop the blocks of drained tofu into a crumble with a fork. I suggest doing one block at a time. It's alright to have some larger pieces of tofu. Once this is complete, mix in the bowl of cream cheese and seasonings very well. Next, add the veggies and combine well again. Finally, fold in the shredded cheese.

Once mixture is complete, add to a deep glass baking pan no larger than 12 inches long and 9 inches wide. Using the back of a spoon, compress the mixture together firmly. 

Place in the oven for 12-20 minutes watching closely to make sure the top does not burn. When you notice moisture bubbles coming from the bottom, and the top turning slightly golden, it should be nearing completion. Take it out of the oven and test the middle to ensure it is warm and cooked. 

When finished, remove from the oven and let sit for 5 minutes before serving. I love to prepare this dish a day in advance, as I feel the flavors tend to enhance and blend together overnight. This dish also reheats very well! 

Either way, enjoy! Great for serving to a group! 

Healthy Life Tip: Make this on a Sunday and box individual servings for breakfast (or even lunch) to have throughout the week! 

No comments:

Post a Comment