Soy Sausage Breakfast Casserole with Vegetables

  • 2 TB olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 3 cups crumbled soy sausage (Gimme Lean)
  • 1 lb tofu (Bridge Tofu)
  • 3 cups almond milk
  • 3/4 tsp thyme
  • 3/4 tsp ground fennel
  • Salt and pepper to taste
  • 8-10 slices white or wheat bread (Red Hen)

Preheat the oven to 300 degrees. Cut the bread into 1” cubes and place in a single layer on a rimmed baking sheet. Toast in the oven until dry to the touch on all sides and beginning to color. Do not over toast. Remove from oven and set aside. Heat 1 tablespoon olive oil in a medium skillet. Brown the soy sausage crumbles, stirring often for even browning. Remove to a paper towel covered plate. Heat the remaining tablespoon of olive oil in the skillet and sauté the vegetables and dried herbs until crisp-tender. Season with salt and pepper to taste. Drain tofu and squeeze excess moisture out by wrapping in several layers of paper towel or a clean kitchen cloth and pressing on all sides firmly. Coarsely crumble the tofu into a large bowl. Add the almond milk, sautéed vegetables, soy sausage crumbles and mix well. Lightly oil a large casserole dish or 9”x13” baking dish. Place the toasted bread cubes in the dish and pour over the tofu-vegetable mixture. Toss gently to distribute evenly. Set aside and allow bread to absorb liquid, about 15 minutes. Bake in a 350 degree oven about 45 minutes until golden brown.