Abbey Sharp’s Sourdough Rye Multigrain Vegan Breakfast Strata

What You'll Need:

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 fresh garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 1” pieces
• 3 cups organic baby spinach (142g), roughly chopped
• 2x 300g blocks soft tofu
• 1x 300g block firm tofu
• 1/4 cup nutritional yeast
• 1/4 cup gluten free oat flour
• 1 tsp turmeric powder
• 1 tsp sea salt
• ½ loaf Stonemill Authentic Sourdough Rye Multigrain bread, diced
• 2 cups cherry tomatoes, halved
• 1 cup grated vegan cheese

What You'll Need To Do:

• Preheat the oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
• Heat the oil in a large nonstick skillet over medium heat.
• Add the onions and garlic, then cook for 5 minutes.
• Add the asparagus for another 4-5 minutes, then the spinach until wilted.
• In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric and sea salt, then blend until nice and smooth.
• Pour the tofu mixture in the large bowl with all the other cooked ingredients.
• Combine and pour over the diced Stonemill Authentic Sourdough Rye Multigrain bread in the casserole dish.
• Decorate with tomato halves and shredded cheese.
• Bake in a preheated oven for 35-45 minutes until the edges are golden and the top feels set.
• Remove the casserole from the oven. Cool for 10-15 minutes before serving.

NOTE: Serving a slice of this breakfast casserole with a side salad is excellent! Dipping each bite into homemade ketchup or salsa also compliments this recipe well.