Potato Breakfast Casserole

Serves

6

Prep Time

15 minutes

Cook Time

70 minutes

Ingredients

28 oz (800 g) gold potatoes, peeled, shredded
1 yellow onion, diced
12 oz (340 g) silken tofu
5 cloves garlic
1 ¼ tsp Dijon mustard
¾ tsp ground turmeric
¾ tsp paprika
1 ¼ tsp salt
2 tbsp nutritional yeast
1 tbsp cornstarch mixed with 2 tbsp water
2 handfuls spinach, chopped
5 cherry tomatoes, halved

Nutrition

(Per Serving)

Calories

170

Fats

2 g

Protein

8 g

Carbs

30 g

Instructions

  • Preheat oven to 400°F (200°C).
  • Add shredded potatoes and 16 fl oz (480 ml) water to large pan over medium heat. Cook until potatoes begin to soften.
  • Add diced onion to potatoes and cook until translucent with most of water evaporated.
  • In food processor or blender, add silken tofu, garlic, Dijon mustard, turmeric, paprika, 1¼ teaspoon salt, nutritional yeast, and cornstarch mixture. Blend until mostly smooth.
  • Stir blended mixture into potatoes until evenly combined. Fold in chopped spinach.
  • Transfer mixture to greased baking dish and smooth out. Arrange cherry tomato halves on top. Bake for 1 hour, until set and lightly golden on top.
  • Remove from oven and serve hot.