Breakfast Casserole

• 3 Tbs. olive oil
• 3/4 cup diced onions
• 1 to 2 large russet potatoes, cleaned and cubed
• 1 tsp. dried parsley
• 3/4 green bell pepper, stemmed, seeded and chopped
• 13 cup diced zucchini
• 13 cup diced summer squash
• 3/4 cup diced tomatoes
• 1 lb. extra-firm tofu
• 1/2 cup soymilk
• 2 Tbs. egg replacer
• 1 1/2 tsp. agar flakes
• 1 tsp. salt
• 18 tsp. ground turmeric
• 2 slices vegan cheddar cheese
• 1 Tbs. mellow miso

1. Preheat the oven to 375F.
2. Lightly oil 4 16-ounce ovenproof casseroles or baking dishes, and set aside.
3. Heat the oil in a large skillet over medium heat, and saute the onions for about 2 minutes, or until softened.
4. Add the potatoes and parsley, and saute for 3 to 4 minutes more.
5. Add the green pepper, zucchini and summer squash, and saute until just wilted.
6. Add the tomatoes, and cook until warmed through.
7. Remove from the heat, and set aside.
8. Put the remaining ingredients into a food processor, and puree until smooth.
9. Fold together the vegetables and the tofu mixture.
10. Spoon into the casseroles.
11. Bake for 35 to 45 minutes.
12. Remove from the oven, and cool.
13. Cover, and refrigerate overnight to allow agar to set properly.
14. Reheat the oven to 375F in the morning, and bake, covered, for 45 minutes.
15. Serve hot.

olive oil, onions, russet potatoes, parsley, green bell pepper, zucchini, summer squash, tomatoes, extrafirm tofu, soymilk, egg replacer, agar flakes, salt, ground turmeric, cheddar cheese, miso

Taken from www.vegetariantimes.com/recipe/breakfast-casserole/ (may not work)