Abbey Sharp’s Sourdough Rye Multigrain Vegan Breakfast Strata

Serves: 10-12

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

Featured Bread:

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.

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