High-Protein Vegan Breakfast Bake Recipe

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Hiding tofu in dishes is a clever strategy to boost protein intake without compromising on flavor or texture. As a versatile ingredient, tofu can be seamlessly incorporated into a variety of meals, from smoothies and sauces to soups and stir-fries. By blending silken tofu into smoothies, for instance, one can create a creamy base that enhances nutrition while remaining virtually undetectable. Similarly, crumbled firm tofu can mimic the texture of ground meat in tacos or pasta dishes, providing a protein-rich alternative that even the most discerning eaters may not notice. This sneaky approach not only helps in meeting daily protein requirements but also encourages a more diverse diet, making it easier for individuals, especially those adopting a vegan lifestyle, to enjoy their favorite foods while reaping the benefits of plant-based nutrition.

In this high-protein vegan recipe, we cleverly incorporate tofu into the topping, creating a texture and flavor profile reminiscent of a classic quiche. By blending tofu with nutritional yeast and your choice of spices, we achieve a creamy, savory mixture that seamlessly melds with the other ingredients. This not only enhances the nutritional value of the dish, adding a boost of protein and essential nutrients, but also ensures that the tofu remains undetectable to those who may be hesitant to try it. The result is a deliciously satisfying meal that showcases the versatility of tofu while providing a comforting, quiche-like experience that will please both vegans and non-vegans alike.

High-Protein Vegan Breakfast Bake

Ingredients

Potato base:

• 4 medium potatoes

• 1 tablespoon vegan butter

• splash of non-dairy milk

• 1/2 teaspoon dried dill

• Salt and pepper to taste

Vegetable filling:

• 1 tablespoon oil

• 1/2 cup onion

• 1/2 cup zucchini

• 1/2 cup diced bell pepper

• 1/2 cup sliced mushrooms

• 4 cloves of garlic, minced

Tofu topping:

• 1 block (14 oz) firm tofu, drained and pressed

• 2 tablespoons nutritional yeast

• 1/4 cup non-dairy milk

• 1 tablespoon corn starch

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Boil the potatoes: Peel and cut potatoes, bring to a boil in salted water. Simmer until potatoes are easily pierced with a fork, about 15 minutes.

3. Sauté the vegetable filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed vegetables and sauté until they are tender. Season with salt and pepper. Set aside.

4. Make the tofu quiche topping: In a food processor, combine the drained tofu, nutritional yeast, non-dairy milk, corn starch, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy, scraping down the sides as needed.

5. Mash the potatoes: Mash the potatoes with butter, milk, dill, salt and pepper.

6. Assemble the dish: In a greased baking dish, spread the mashed potatoes evenly on the bottom. Layer the cooked vegetables over the mashed potatoes, spreading them out evenly. Finally, pour the tofu mixture over the vegetables, smoothing it out with a spatula.

7. Bake: Place the baking dish in the preheated oven and bake for 18-20 minutes, or until the tofu quiche topping is firm and starting to golden.

8. Garnish and serve: Remove from the oven and let it cool for a few minutes before cutting.

Enjoy!

This hearty breakfast bake is perfect for a filling morning meal, packed with flavors and nutrients!