Two-Tomato Brunch Casserole Recipe

Two-Tomato Brunch Casserole Recipe

Ingredients

Makes 6 servings

• 6 ripe plum tomatoes
• 2 tablespoons olive oil
• 1 large sweet yellow onion, finely chopped
• 1/2 cup minced oil-packed sun-dried tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon ground fennel seed
• 1/4 teaspoon ground cayenne
• 1 pound firm tofu, drained and crumbled
• 2 1/2 cups unsweetened soy milk
• salt and freshly ground black pepper
• 1 loaf Italian bread, cut into 1/2-inch cubes
• 2 tablespoons vegan Parmesan or Parmasio (optional)

Method

1. Cut 3 of the plum tomatoes into 1/4-inch slices and set aside
2. Finely chop the remaining 3 plum tomatoes and set aside
3. Preheat the oven to 375°F
4. Lightly oil a 9 x 13-inch baking pan and set aside
5. In a large skillet, heat the oil over medium heat
6. Add onion and cook until softened, about 5minutes
7. Stir in the chopped plum tomatoes and the sun-dried tomatoes
8. Add the basil, fennel seed and cayenne and cook for 5 minutes, stirring occasionally
9. Season with salt and pepper to taste and set aside
10. In a blender or food processor, combine the tofu, soy milk and salt and pepper to taste
11. Blend until smooth
12. Arrange the bread cubes in the prepared baking pan
13. Distribute the onion-tomato mixture over the bread and pour on the tofu mixture, using a fork to distribute evenly
14. Set aside for 20 minutes, or until the liquid is absorbed
15. Top the casserole with the reserved sliced tomatoes
16. Sprinkle with Parmesan, if using
17. Bake until puffy and lightly browned, about 45 minutes
18. Let stand 10 minutes before serving

Full List of Breakfast Recipes
Full List of Casserole Recipes