Tofu Breakfast Bake

Pepper, Mushroom, and Onion Breakfast Bake: 

2 packages organic extra firm tofu, drained well

1 organic yellow onion

1 organic green pepper

1 lb organic white (or portobello) mushrooms

8oz chopped green chilies, mild or hot - your choice
1 cup shredded vegan cheese (optional)
2 tbsp organic turmeric powder

1/2 teaspoon organic onion powder

1/2 teaspoon organic garlic powder

3/4 teaspoon organic paprika 

5 twists organic black pepper

2 twists freshly cracked sea salt (pink himalayan is my favorite!)

Preheat the oven to 350 degrees. 

First, drain the tofu then crumble into a bowl. Don't drain all of the water out, just most of it. Retaining some of the moisture will help while it bakes.  

Chop the pepper, mushrooms, and onion and sauté until soft. I like to sauté using water, instead of oil or butter not only because it's healthier, but once the veggies are done, there will be some flavored water left over that I like to add to the dish for extra flavor. I would use about 1-2 tablespoons of water as needed when sautéing. When sautéing with water, I also use a lower heat for slightly longer to avoid burning off all of the water. Once the veggies are soft, remove the pan from heat and set aside.

While the veggies are cooking, add the dry spices to the tofu and combine well with the tofu continuing to crumble the tofu as needed. I like to use my hands for this so that the spices really get mixed in with the tofu, but make sure to either use a glove or a plastic baggie as the turmeric will turn your hand/nails yellow.

Once the veggies are cooked, add them and the remaining water they are in to the tofu and mix together. Finally, fold in the shredded cheese.

Once mixture is complete, add to a deep glass baking pan. Using the back of a spoon, compress the mixture together firmly (this is critical to it remaining as a bake when complete so you can cut it into pieces, and not have it crumble). 

Cover with foil and place in the oven for 25 minutes. If you want a crispier top, after the 25 min, broil as desired.  

When finished, remove from the oven and let sit for 5 minutes before serving. I love to prepare this dish a day in advance, as I feel the flavors tend to enhance and blend together overnight. This dish also reheats very well! 

Either way, enjoy! Great for serving to a group! 

Healthy Life Tip: Make this on a Sunday and box individual servings for breakfast (or even lunch) to have throughout the week! 

Spinach & Artichoke Dip Stuffed Mushrooms

Spinach & Artichoke Dip Stuffed Mushrooms:
Makes 32 stuffed mushrooms

You'll need 32 organic white button mushrooms

For the cream part of the filling:

5 organic artichoke hearts
1 cup packed organic spinach
1 tbsp organic vegan mayo (I use Earth Balance Organic Mayo)
1 tsp vegan parmesan sprinkles (I use Go Veggie Grated Parmesan Topping)
3 grinds organic black peppercorn
1 tbsp nutritional yeast
1 pinch organic sea salt
2-3 organic garlic cloves, chopped
1/2 organic onion, chopped
1 tbsp organic olive oil


For the rest of the filling:

3 organic artichoke hearts, minced
1/2 cup packed organic spinach
1/2 cup organic button mushroom stems, chopped

For the breadcrumb topping:

1/2 cup organic panko breadcrumbs
1 tbsp organic vegan butter (I use Earth Balance Omega-3 Buttery Spread)
1/2 tsp vegan parmesan sprinkles


First, rinse and de-stem the mushrooms, saving and chopping the stems until you have 1/2 cup worth of chopped stems. Place the mushroom heads into a large glass baking dish (you will probably need 2) and set the chopped stems aside.

To make the cream filling first place in your Vitamix or food processor the artichoke hearts, spinach, mayo, parmesan sprinkles, pepper, salt, and nutritional yeast. Before blending, heat a frying pan and sauté the onion and garlic in the olive oil until softened. Once onions and garlic are softened, add to the other ingredients in the blender and blend until thoroughly pureed. Place in a mixing bowl and set aside.

Next, mince an additional 3 artichoke hearts and chop the 1/2 cup of additional spinach and then fold into the cream filling along with the chopped mushroom stems. Using a teaspoon, fill the mushroom heads with the mixture allowing some to overflow the top and set aside.

Preheat the oven to 325 degrees.

For the breadcrumb topping heat a small pan and melt the vegan butter. Add breadcrumbs and stir continuously until lightly brown. When breadcrumbs are lightly browned, add in the parmesan topping and continue stirring until mixture becomes golden brown. Remove from heat and let cool.

Once breadcrumbs are cool enough to touch, hold one mushroom at a time over the breadcrumb mixture and sprinkle the breadcrumbs over the filling allowing the breadcrumbs to stick to the mixture and the rest to fall back into the pan.

Once all mushrooms are topped with breadcrumbs and placed back into the baking dish(es), add about 1/2 cup water to the bottom of each dish (or more) until there is a thin layer of water covering the bottom. Finally cover with tinfoil and bake for about 18-23 minutes or until mushrooms are warm and soft throughout.

Serve immediately and Enjoy!!


Nutrition Info for 4 Stuffed Mushroom:

87 calories, 4.7g fat, 0.7g sat fat, 0g trans fat, 0mg cholesterol, 158mg sodium, 8g carbohydrates, 2.3g fiber, 2g sugar, 4.6g protein.