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

1 tb Olive oil
1 lg Vidalia or
- other sweet onion;
- chopped
3 cl Garlic; minced
10 oz Frozen chopped spinach;
- cook per pkg directions,
- drained
16 oz Soft tofu;
- drained, crumbled
1/3 c Sun-dried tomatoes;
- oil-packed or rehydrated,
- minced
3 c Plain nondairy milk;
- unsweetened
1 tb Dijon mustard
2 ts Fresh lemon juice
2 tb Fresh dill or basil; chopped
1 ts Salt
1/4 ts Black pepper; freshly ground
1 Bread loaf; sliced

This savory casserole makes an ideal brunch dish because it can be
assembled the night before and baked shortly before serving. For a
heartier version, add some crumbled vegan sausage to the mixture.

Heat the olive oil in a large skillet over medium heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the garlic and
cook 2 minutes more to soften. Set aside.

In a large bowl, combine the spinach, tofu, tomatoes, 1 cup nondairy
milk, mustard, lemon juice, dill, salt, and pepper. Mix well, then
blend in the onion mixture and the remaining 2 cups nondairy milk.
Set aside.

Lightly oil a shallow 9x13" baking dish. Tear the bread into
bite-sized pieces and place in the baking dish. Pour the spinach
mixture over the bread, spreading it out evenly. 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 lightly browned and puffed,
abut 45 minutes. Let stand for 10 minutes before cutting into
squares. Serve warm.

Recipe by Vegan Planet by Robin Robertson

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