Tofu Scramble Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Spinach

  Raw

  1 cup or 30g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar Style Shreds

  Daiya

  ½ cup or 60g

• Potato puffs

  Frozen, unprepared

  4 cup or 512g

Directions

1. Preheat the oven to 350°F.
2. In a large skillet, sauté the chopped onion, garlic, and red pepper in olive oil over medium heat until the onions are translucent.
3. Add the mushrooms and spinach, and sauté until the mushrooms are soft and the spinach is wilted.
4. Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, salt, and pepper. Stir well to combine.
5. Remove from heat and stir in the non-dairy shreds. Arrange the tater tots in a casserole dish and spread the tofu mixture over them in an even layer. Top with an extra sprinkle of shreds, if desired.
6. Bake for about 30 minutes. Enjoy as is or serve with hot sauce.

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