Eggless Easter: Vegan Strata (Egg Casserole)

I first started making this for us after my mom asked for an 'egg casserole' recipe. She works at a school, and she said the kids had egg casserole on the menu for breakfast. I had never heard of it, so I kept asking her if she was going to make a crust or buy a crust... I assumed she was making a quiche! After some Googling, I found her an egg casserole recipe but I knew that this could be easily made vegan. Kyle and I eat tofu scramble at least once a week... we'll have a whole breakfast for dinner night with scrambs, toast and potatoes. This is a nice way to use the same ingredients we always have in our house but go in a slightly different direction with it.

This strata, or egg casserole, can be made in advance and kept in the refrigerator until you're ready to bake and serve. For this version, I let cubes of leftover baguette sit out for about a day, until they were dry. Then, I cooked the sausage patties and onions, and tossed the dry bread in so it could soak up some of the oil. If you wanted to, you could pack away the cooked mix-ins and leave them in the fridge until you're ready to assemble and bake. You can also make the egg portion in the blender, put it in a ball jar and pour it over the mix-ins before baking.

This version has sausage, onions, asparagus and tomatoes but the possibilities are endless! You can use breakfast links, zucchini, red peppers. Or even try to mix up the kind of bread you use. We've tried sourdough before and even the end pieces of whole wheat bread that we don't like to use for sandwiches. 

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Vegan Strata (Egg Casserole)

*For a 9" Cast Iron - can serve up to 8 slices!

Ingredients:

For the egg mixture:
2 blocks extra firm tofu
2 single use packs of Rations Tofu Scramble Seasoning
3/4 tsp corn starch

Mix-ins (endless possibilites here, but this is what we used):
4 Meatless Sausage Patties, we used Gardein
1/4 white onion, sliced
Bread, leftover or dried, cut into cubes
5 grape tomatoes, sliced in half
6 asparagus spears, chopped in half

Directions:

  1. Cut up cubes of bread- if it's old bread, you're ready to use it. If it's fresh bread, you might want to do this step in advance and let it dry out a bit. 
  2. Prepare your mix-ins! I cooked the sausage patties and onion in our cast iron skillet, then threw the bread in to soak up a little of the cooking oil. If you're cooking with vegetables that carry more water, you'll want to make sure you cook them all the way through. You don't want extra moisture later!
  3. At this point, you could package up your mix-ins and set them aside for when you're ready to assemble and bake. If you're making everything at once, just pull your pan off of the burner and allow these to cool. We baked our strata right in the cast iron pan, so we left them in there for baking. If you're using a regular pan, spray it lightly with cooking spray and then spread the mix-ins along the entire pan. You can set your oven to pre-heat to 400 degrees now! 
  4. Start your egg mixture by emptying the contents of two packages of tofu into your blender- including the tofu water! Add both packets of Tofu Scramble Seasoning and the corn starch. Blend on high until completely smooth. This will be thick but it shouldn't have any chunks! It will turn a light yellow color. If you want it to be more yellow, you can add turmeric.
  5. If you're making this for later, pour your egg mixture into a ball jar and set aside until you're ready. If you're making this now, pour right over your mix-ins and use a spoon to smooth out the top.
  6. I added the tomatoes to the top so they would get roasted and because Kyle likes the taste and texture of them. Just slightly press them into the top of your casserole. I did the same with asparagus.
  7. Bake at 400 for 1 hour. It will get cracked and will look jiggly but I promise it's baking!
  8. Allow to cool! Don't try and mess with this until it has had a good amount of time to cool. I would say at least 20 to 30 minutes. I used a spreader to run along the edges and make sure they were detached from the pan.
  9. Slice and serve! You can serve this with Hollandaise sauce, greens, hash browns... anything!