This vegan breakfast casserole with eggs is packed with vegetarian delights made in one pan with an easy vegan tofu “egg” sauce. Mushrooms add a touch of earthy flavor and flavor to this vegan breakfast casserole.
Toast and chop the slices if you haven’t already, then set them aside Page.
In an 8 x 7 inch baking dish, add or a similar size oil, spread and add mushrooms, onion, thyme and salt and mix well. (If you like, add a few drops of Liquid Smoke here or mix in some vegan bacon). Then place in the oven at 350 degrees F for 6-8 minutes.
Meanwhile, prepare your egg mixture by whisking all the tofu ingredients with the water until smooth.
Remove the casserole dish from the oven, then add the bread, spinach and peppers, then drizzle with the egg sauce and toss lightly to paint them. Flatten with a spatula and cook again for 25-30 minutes, or until mixture has set in the center.
Remove dish from oven, garnish with reserved spring onions and serve after 5 minutes.
To make the hollandaise: Combine all the ingredients and 1/4 teaspoon of kala namak in a saucepan over medium-high heat. Whisk well to combine the flour. Cook until mixture thickens evenly, then remove from heat. After 5 minutes add the remaining Kala Namak and stir. Pour the sauce generously over the casserole