MAKES: 10 - 12 Servings
PREP TIME: 10 minutes
ACTIVE TIME: 20 minutes
INACTIVE TIME: 40-45 minutes
Olive oil spray
500 grams block extra firm tofu
3 cups unsweetened nondairy milk (nut-free if necessary)
2½ cups chickpea flour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1½ teaspoons salt
1½ teaspoons garlic powder
1 teaspoon mustard powder
¾ teaspoon ground turmeric
Black pepper to taste
1 teaspoon olive oil
½ medium yellow onion, diced
1 red capsicum, diced
500 gram bag frozen hash browns
4 Shallots, chopped (green and white parts)
Preheat the oven to 200°C . Lightly spray a 33 × 23cm baking dish with olive oil.
Gently squeeze the tofu over the sink, releasing any extra water. Add the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to a blender and blend until smooth. Pour into your largest bowl.
Heat the olive oil in a large frying pan over medium heat. Add the onion and capsicum and sauté until just barely tender. Pour them into the bowl and return the pan to the stove. Add the hash browns to the pan and cook for about 5 minutes, stirring occasionally, until thawed and golden in color. Remove from the heat and pour into the bowl.
- Add the bacon crumbles to the bowl and stir until combined. Pour into the prepared baking dish and sprinkle the shallots over the top. Bake for 35 minutes, or until firm and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.