Vegan Breakfast Potato Casserole

Ingredients

Potatoes

4 cups, diced (about 4 medium potatoes)

Olive oil

2 tablespoons

Onion

1 medium, diced

Bell peppers

2, diced (any color)

Garlic

3 cloves, minced

Firm tofu

14 ounces, crumbled

Nutritional yeast

1/4 cup

Turmeric

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-15 minutes, stirring occasionally, until they are browned and crispy.
3. Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté for an additional 5-7 minutes, or until the vegetables have softened.
4. In a separate bowl, crumble the firm tofu and mix it with the nutritional yeast, turmeric, salt, and black pepper until well combined.
5. Pour the tofu mixture into the skillet with the vegetables and stir well to combine all ingredients.
6. Transfer the entire mixture to a greased baking dish, spreading it evenly.
7. Bake in the preheated oven for 30 minutes, or until the top is golden and crispy.
8. Let the casserole cool for a few minutes before slicing and serving. Enjoy warm!