Abbey Sharp’s Sourdough Rye Multigrain Vegan Breakfast Strata

This Vegan Breakfast Strata is packed with a creamy and rich tofu filling, loads of veggies and our naturally fermented Sourdough Rye Multigrain bread.

12 min

60 min

10-12 Servings

Made with Authentic Sourdough Rye Multigrain Bread

Ingredients

1/2 loaf Stonemill® Authentic Sourdough Rye Multigrain bread, diced
2 tablespoon (30ml) 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 (1.5 cups) blocks soft tofu
1x 300g (1.5 cups) block firm tofu
1/4 cup (50g) nutritional yeast
1/4 cup (50g) gluten free oat flour
1 teaspoon (5ml) turmeric powder
1 teaspoon (5ml) sea salt
2 cups (400g) cherry tomatoes, halved
1 cup (200g) grated vegan cheese

Directions

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.

TIP: 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.