VEGETATION OVERNIGHT CASSEROLE ENJOY DAN:

OVERNIGHT BREAKFAST CASSEROLE by CHEF DAN:

Serves 4   (refrigerate overnight and then bake)   

 

INGREDIENTS:

4 slices multi-grain artisan bread

1 (14 Oz) firm tofu, drained and crumbled with a fork

1/2-roasted red bell pepper, chopped

1/2-roasted green bell pepper, chopped

1/2-onion, chopped

3 garlic cloves, chopped

1 cup low-fat milk

1/4-teaspoon (EACH) chili powder, cumin, celery seed, turmeric, and curry powder

1 teaspoon (EACH) dried thyme, basil, dill weed, and rosemary

1 cup shredded cheese, divided

 

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Over a gas flame blackens the peppers until nicely charred.

2.   Place in paper bag and when cool peel off charred skin.

3.   Heat oil in a skillet over medium-heat.

4.   Add onions and sauté for 5 minutes add garlic and sauté for 1 minute; add peppers and sauté for 5 minutes.

5.   In a bowl, mix together, tofu, milk, spices, seasonings, and cook vegetables.

6.   Grease a baking dish, and spread the cubed bread and 1/2-the cheese over the bottom.

7.   Pour tofu mixture over the bread.

8.   Top with remaining cheese and bake in pre-heated oven for 35-45 minutes.

 

ENJOY DAN                            BON-APPETITE!!