Weekend Tofu and Hash Brown Breakfast Casserole

If you’re looking for a good, stick-to-your-ribs kind of breakfast, this dish is for you. It’s the first recipe I’ve made from the newest cookbook in my collection, “The Vegan Slow Cooker,” and it was delicious. Hash browns are layered in the bottom of the crockpot, vegan cheddar (I used Daiya) was layered on top of that, and then a mixture of silken tofu and spices is added to the top. Paprika and freshly ground pepper top it off before it cooks for two hours in your slow cooker. The tofu mixture firms up nicely to the consistency of scrambled eggs.

I wasn’t sure how flavorful it would be, but the final result packs a ton of it. Still, while the recipe is great on its own, the next time I make it, I’m going to add onions and green peppers to bulk it up and add extra texture and flavor. We added a few drops of hot sauce to give it a kick.

Next up? Hungarian Mushroom Soup. Can’t wait.

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7 thoughts on “Weekend Tofu and Hash Brown Breakfast Casserole

    • I made the Hungarian Mushroom Soup last night and, while it wasn’t as thick as I would have liked, it was very good. I’ll have a post on that soon. So far, I’m really impressed with the book and it’s so nice to just throw everything into a pot, plug it in and leave it.

  1. You might have sold me on this cook book! This looks fantastic, and I can’t wait to see what you do with the soup!

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