Our vegan take on a breakfast casserole is made with asparagus, smoky tempeh and fresh herbs. Almondmilk, silken tofu and flax seeds add both nutrition and richness to this one-dish meal.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with oil.
In a blender, purée tofu, almondmilk, flaxseeds, salt and pepper until smooth.
In the prepared dish, toss together bread, herbs, tempeh, and all but 3/4 cup of the asparagus.
Pour almondmilk mixture over the top and press down gently to submerge all of bread.
Scatter reserved asparagus over the top and bake until golden brown and just firm in the middle, 50 to 55 minutes.
Bread pudding can be assembled the night before and baked the following morning.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.