Tofu Breakfast Casserole with Tater Tots

Preheat your oven to 350° F (176° C) (if baking immediately).

Dice 1 medium onion and saute it in 1 tbsp of oil over low heat until translucent.

Add 2 cups of diced mushrooms and 1 diced green pepper, sprinkle with 1/2 tsp salt, and continue to saute until they begin to release their juices. Then add the vegan breakfast sausage, cut into small pieces, and saute it for an additional 3 minutes.

While your veggies and sausage are cooking, break up 3 packages of tofu into smaller pieces so they fit in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).

Add 1/2 cup nutritional yeast, 1/4 cup melted margarine, 2 tsp salt, and 1/2 tsp pepper to your food processor and blend. (It will turn into a crumbly, grainy mixture).

Slowly add 1/3 cup soy milk, 1 tbsp at a time, blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.

Add the tofu mixture to the sautéed veggies and sausage, along with 1 cup of vegan cheese and 1/2 cup of vegan bacon bits. Then mix well.

Pour the combined tofu-veggie mixture into a greased casserole dish. (At this point, you can store covered in the fridge until ready to bake.)

Top with a layer of frozen tater tots or hash browns.

Bake at 350°F (176 °C) for 1 hour, uncovered.

Top with 1 additional cup of vegan cheese, then bake, covered with foil, for another 15 minutes to allow the cheese to melt.

Let it cool for about 10 minutes before cutting to allow it to set a little and firm up.