Yum

In my last post, I gave you a recipe for Vegan Breakfast Eggs, and today, I’m going to give you a recipe that uses that same tofu scramble as a layer in this delicious, enchilada inspired, breakfast casserole! This is a favorite dish with my family and friends! It can be made in a deep skillet, dutch oven, or in baking dish. It doesn’t take long to put together, (Make sure you scroll down for my quick video!!) and it’s packed with protein and fiber, so it’s really satisfying! I’ve made this for breakfast many times while we were camping in our RV, and even when we were tent camping at the beach, because you only need one pan! (I brought the tofu, corn tortillas, cheese, and sliced zucchini in the cooler, and I cooked it on a Coleman camping stove! So fun and DELICIOUS!!). And this enchilada casserole isn’t just for breakfast, I give you permission to make it for dinner anytime you want to rock out a delicious casserole! I make this frequently for friends when we are having company (friends who aren’t vegan), and it’s a real crowd pleaser. So, let’s get to the good part! Layers of “eggs”, corn tortillas, Enchilada sauce, vegan cheddar cheese, pinto beans, corn, and zucchini! OMG! I can’t wait for you to try this! Seriously… you probably have most of the ingredients in your house already!!

…

Read More »