Tofu scramble and breakfast potatoes come together in this easy casserole. Serve with ketchup or hot sauce, if desired.
Pre-heat the oven to 350 degrees F.
In a large skillet, saute the onion, garlic, and red pepper in the olive oil over medium heat.
Once the onions are translucent, add the mushrooms and spinach. Saute until the mushrooms are soft and the spinach is wilted.
Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, Kala Namak (if using), and salt and pepper. Stir well to combine.
Remove from heat and stir in the 1/2 cup of non-dairy shreds.
Arrange the tater tots in a casserole dish. Spread the tofu mixture over the tater tots in an even layer. Top with an extra sprinkle of shreds, if desired.
Bake for about 30 minutes, or until heated through.
Enjoy as is or serve with ketchup or hot sauce.
Not a fan of tater tots or looking for a healthier option? You can substitute pre-cooked Roasted Breakfast Potatoes in their place. Bake the casserole until everything is heated through.
If you make this Tofu Scramble Tater Tot Casserole, I would love to see your creation!
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