MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage Breakfast Casserole
Categories: Breakfast, Casseroles, Vegetarian
Yield: 6 Servings

1 tb Olive oil
1 md Onion; chopped
3 cl Garlic; minced
2 c Vegan sausage;
- chopped or crumbled
16 oz Soft tofu;
- drained & crumbled
2 c Plain nondairy milk;
- unsweetened
1 ts Salt
1 ts Dried marjoram
1/2 ts Fennel seeds; ground
1/2 ts Smoked paprika
1/4 ts Black pepper; freshly ground
8 sl Bread

Heat the olive oil in a large skillet over mediu, heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the garlic and
vegan sausage and cook, stirring occasionally, until the sausage is
browned, about 5 minutes. Remove from the heat and set aside.

In a large bowl, combine the tofu, nondairy milk, salt, marjoram,
fennel seeds, paprika, and pepper. Mix well, then blend in the
sausage mixture and set aside.

Lightly oil a shallow 9x13" baking dish. Tear the bread into
bite-sized pieces and place in the baking dish. Pour the sausage
mixture evenly over the bread and set aside until the liquid is
absorbed, about 20 minutes at room temperature, or cover and
refrigerate overnight. If refrigerating overnight, bring back to room
temperature before baking.

Preheat the oven to 350?F. Bake until puffy and lightly browned,
about 45 minutes. Let stand for 10 minutes before cutting into
squares. Serve warm.

Recipe by Vegan Planet by Robin Robertson

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