Sunday, October 10, 2010

Breakfast for Dinner? Why That's absurd!

"I must have a drink of breakfast." -W.C. Fields

Breakfast Casserole Recipe

Ingredients you will need:

1 small potato (shredded)
1/2 large onion, chopped
1 package Fak'n (vegetarian "bacon")
1 8oz package tofu (I like cubed for this recipe), drained and crumbled some
1 cup canned crushed tomato
1 cup vegan cheddar cheese
1 can reduced fat Pillsbury crescent rolls
2 1/2 tbsp. Earth Balance (or other vegan buttery spread)
1 tsp. garlic powder
1/8 tsp. ground sea salt
1/8 tsp. ground pepper
Dried parsley for garnish

Preheat oven 350 degrees. Chop fak'n strips and saute in fry pan with 1/2 tbsp. buttery spread then set aside.

Saute chopped onions in a fry pan on medium high heat with 2 tbsp. buttery spread until soft. Then add shredded potatoes and cook until slightly brown. Drain your cubed tofu then pat dry with paper towel. Place the tofu in a bowl and crumble with a fork.

Next add tofu into the fry pan and cook until the potatoes and mixture is a nice brown and potatoes are cooked. Your oven should be preheated by now. While the potato tofu mixture is cooking, take half the can of crescent rolls (four triangles of the perforated dough) and stretch and spread the best you can on the bottom of your casserole or baking dish.

Let the dough bake for about 5 minutes or until lightly browned. Add the fakn'n to the tofu mixture and mix in. Also mix in the crushed tomatoes, the cheese, garlic powder, salt, and pepper. Mix it all up then spread over the baked crescent crust in the casserole dish. Then take the other half of the crescent rolls and stretch them on top. Bake casserole for 20 minutes or until bubbly and top crust is golden brown. Let settle for a few moments then serve! Sprinkle a pinch of parsley for garnish/ presentation. Enjoy!

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