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 ½ 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? You can substitute pre-cooked roasted potatoes in their place. Bake the casserole until everything is heated through.✔️ If you plan on making this breakfast casserole in advance, it reheats very well. In fact, I like the leftovers even better.✔️ Bake it according to the directions the day before, then cover and refrigerate it.✔️ When you're ready to eat, reheat the casserole in the oven until heated through. ✔️ In addition, individual servings can be frozen in glass containers for up to 3 months. Defrost in the refrigerator and reheat in the microwave.