Vegan Breakfast Casserole

Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish.

Heat oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened.

Add mushrooms, salt, pepper, garlic powder, and thyme. Cook for 5-7 minutes until mushrooms are browned and liquid has evaporated.

Place cubed bread in the prepared baking dish. Top with the cooked mushroom mixture.

In a blender, combine tofu, non-dairy milk, nutritional yeast, turmeric, salt, pepper, and garlic powder. Blend until smooth.

Pour the tofu mixture over the bread and mushrooms in the baking dish.

Sprinkle with vegan cheese if using.

Bake for 35-40 minutes until the top is golden and the casserole is set.

Let cool for 5 minutes before serving.