Turmeric Delight Breakfast Casserole
Indulge in a quick and tantalizing anti-inflammatory breakfast casserole, bursting with flavors of turmeric, vegetables, and herbs. This dairy-free delight is a perfect way to start your day, providing a healthy and satisfying meal.
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup sliced mushrooms
- 1 cup fresh spinach, chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 ounces firm tofu, crumbled
- 1/4 cup nutritional yeast
- 1 tablespoon fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved
steps
- 1.
Preheat the oven to 375°F (190°C) and grease a baking dish.
- 2.
Heat olive oil in a large skillet over medium heat.
- 3.
Sauté onion and garlic until fragrant and translucent.
- 4.
Add bell pepper, zucchini, mushrooms, and spinach, cooking until tender.
- 5.
Sprinkle turmeric, cumin, salt, and pepper over the vegetables, stirring until well-coated.
- 6.
In a separate bowl, combine crumbled tofu, nutritional yeast, and parsley.
- 7.
Place half of the sautéed vegetables in the baking dish.
- 8.
Spread the tofu mixture over the vegetables.
- 9.
Top with the remaining sautéed vegetables and cherry tomatoes.
- 10.
Bake for 25 minutes or until the top is golden brown.
- 11.
Serve hot and enjoy a flavorsome anti-inflammatory breakfast casserole!
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