Leftovers make the best breakfasts. I can remember, as a kid, my mom would always use whatever leftover vegetables and proteins we had in the fridge from the night before, and turn them into an amazing frittata style dish with eggs and potatoes. For this video, I went through my fridge, and using the remnants from the previous night’s pizza party, I threw together this breakfast casserole. This video is more of a template than a recipe, so don’t be afraid to play. See what you’ve got on hand, and turn it into breakfast.

Prep time: 20 minutes

Cook time: 1 hour

The components

  • Potatoes: Any frozen potato will work. Or any leftover, mostly cooked potato, whether it be russet, yukon gold, or sweet will work. (Pro tip: I find it daunting to see uncooked sweet potatoes sitting on my counter. So much potential, but so much time…. So, unless I have a specific application in mind, I’ll usually just wash my potatoes, throw them in the oven at 400 F. for about an hour, turning halfway through, and then I let them cool to room temp before putting them in the fridge. They are way more friendly and less scary when they are already cooked.)
  • Veggies: You want onion. You want some color, whether it be a bell pepper or broccoli. If they’re not cooked, lightly sautee them just to get the rawness out. Same thing if they are frozen, sautee them a bit to remove some of the water they tend to kick off. If you want to use tomatoes, add them to the pan when the rest of your veg is almost done just to help remove some of the water, but not cook them to mush.
  • Protein?: The dish is held together with a “tofu matrix”, so protein isn’t an issue. If you want to add any vegan sausage or bacon or even chicken, just brown it up a bit first.
  • Tofu “Matrix” (recipe below)

Ingredients:

  • 3 cups of cubed, cooked or frozen potatoes.
  • ½ of an onion, diced
  • Vegetables of your choice
  • 1 to 2 teaspoons of olive oil (optional)
  • 1, 14 ounce package of firm tofu
  • ¼ cup Chickpea flour
  • Vegan cheese (optional)
  • 1 cup Tofu Umami Cream (recipe below)
  • ½ to 1 cup of plant-based milk (depending on how wet your firm tofu is”
  • Salt and pepper to taste

Preheat the oven to 350 degrees Fahrenheit.

Cut your cooked potatoes into roughly ½ inch cubes, and add them to a decent sized bowl. In a large pan, add your oil, onions, and any raw vegetables you may have. Let the vegetables cook until they just start to get tender. If you have any other cooked ingredients you want to add, you can toss them in the pan with the vegetables just to get the chill off.

Pour the vegetable into the bowl with the potatoes. And toss.

Add the tofu and the Tofu Umami Cream (recipe below) to a blender. Blend until creamy. Add salt and pepper to taste. Add the chickpea flour to the blender, and blend to combine. Tasting the mixture after you add the chickpea flour is a bad idea. Uncooked chickpea flour tastes quite bitter and pasty. Make sure to taste the mixture for seasoning before adding the chickpea flour. It should taste savory, like you would use it for a dip in a pinch. If the mixture appears too thick, add a bit of water or plant-based milk to thin it out. You want it to be the consistency of thick pancake batter.

Pour the pureed tofu mixture into the bowl with the potatoes and the vegetables. lightly moving the mixture around so that the tofu mixture coats the other ingredients.

Lightly oil a 9 x 13 baking dish, and then pour in the contents of the bowl. Smooth out the top. If you want to add vegan cheese to the top at this point, go for it.

Bake uncovered at 350 for about 45 minutes. Then, turn up the heat to 400, and allow to cook for about another 15 minutes, or until firm and lightly browned on top. You can even use the toothpick test to see if it is done in the center. Remove from the oven, and let rest for at least 5 minutes before serving.

Tofu Umami Cream

I use this base for so many things. It can be used to make spinach artichoke dip, as a salad dressing, or even as a cream soup base for when making midwestern style “hot dishes”. I usually keep a batch of this in my fridge. It’s my go-to cream base for so many savory dishes.

  • 12 ounces of silken, soft tofu (I prefer Mori-Nu.)
  • ½ cup nutritional yeast flakes
  • 1 teaspoon tapioca flour
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • 1 ½ teaspoons sea salt or more to taste
  • ½ teaspoon freshly ground black pepper

Place all ingredients in a blender, or even a Magic Bullet, and blend until creamy. Done.