Breakfast Strata Recipe
This Overnight Breakfast Strata recipe is loaded with sautéed veggies, bread, vegan cheese and bacon, all baked in a silky tofu egg base. Yum!
Ingredients
Vegetable Filling:
- 1 tablespoon olive oil 15mL
- 1 small yellow onion finely diced – 1 cup / 130g
- 1 red bell pepper finely diced – 1 cup / 120g
- 2 cups mushrooms sliced – 140g
- 2 cups fresh baby spinach 60g
- Salt and black pepper to taste
Vegan Egg Base:
- 1 block silken tofu 12 oz / 340g
- 2 tablespoons nutritional yeast 10g
- ½ cup chickpea flour 60g
- ¼ teaspoon ground turmeric 0.5g
- ½ teaspoon garlic powder 1.5g
- ¾ teaspoon salt 4.5g
- Black pepper to taste
- 1 ¼ cups unsweetened vegan milk 300mL
Assembly:
- 7 cups cubed day-old bread e.g., ciabatta or sourdough – about 400g
- 2 cups vegan cheese cubed – 220g
- For the topping: 6 strips vegan bacon cooked and crumbled – about 40g
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Add bell pepper and mushrooms, season with a pinch of salt and pepper, and cook for another 6–8 minutes until the mushrooms release their moisture and begin to brown. Add spinach and cook for 1–2 minutes, stirring, until wilted. Remove from heat and let cool slightly.
- In a blender or food processor, combine silken tofu, nutritional yeast, chickpea flour, turmeric, garlic powder, salt, black pepper, and vegan milk. Blend until smooth and creamy.
- Lightly grease a 9×13 inch (23×33 cm) casserole dish. Spread half the bread cubes into the dish. Top with half the sautéed vegetables. Repeat with the remaining bread and vegetables. Pour the tofu mixture evenly over everything, pressing the bread gently into the liquid to ensure it’s well absorbed. Top with vegan cheese.
- Cover the casserole dish tightly and refrigerate overnight (at least 8 hours) to let the bread soak up all the custard and flavors.
- In the morning: Preheat the oven to 375°F (190°C). Let the strata sit at room temperature for 15–20 minutes. Cover with foil and bake for 35 minutes. Remove foil, and bake uncovered for another 15–20 minutes, until the center is set and the top is golden brown.
- Sprinkle crumbled vegan bacon over the top. Let cool for 10–15 minutes before slicing. Garnish with fresh herbs if desired and serve warm.
Notes
- Refrigerator: Cover leftovers in the baking dish or transfer smaller portions to an airtight container. This breakfast strata recipe will keep up to 4 days in the refrigerator.
- Freezer: Wrap individual portions in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat: Warm the strata in the microwave, or heat larger portions in a covered baking dish in the oven at 350ºF, until warmed through. (The amount of time it will take depends on the amount you’re reheating.)
Nutrition
Calories: 757kcal | Carbohydrates: 115g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1592mg | Potassium: 611mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1255IU | Vitamin C: 23mg | Calcium: 343mg | Iron: 9mg