Sometimes, you need a big, rich, sausage-y casserole. Whether your craving for a heavy, homey breakfast comes from the morning sky being clouded over and an unreasonably low temperature (which is what we have in San Francisco today!), or because you have hungry guests coming and need something that will really hit the spot, this casserole does the trick. It might not be quite as healthy as your usual oatmeal with fruit, but it's about a gajillion times better for you than a version with eggs and meat would be.
Serves 4
What You Need:
2 tablespoons olive oil
1 medium-size yellow onion, diced
3 cups soy sausage, crumbled
1 pound tofu, drained and crumbled
2 cups soymilk
1/2 teaspoon dried thyme
1/4 teaspoon ground fennel seed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 slices bread
What You Do:
1. Preheat oven to 350 degrees. In a skillet over medium heat, heat olive oil. Add onion, cover, and cook until softened, about 5 minutes. Add soy sausage and cook, stirring occasionally, until browned, about 5 minutes. Remove from heat and set aside.
2. In a bowl, combine the tofu, soymilk, thyme, fennel seed, salt, and pepper to taste and mix well. Blend in the sausage mixture and set aside.
3. Tear bread into bite-sized pieces and place in a lightly oiled shallow 9x13 baking dish. Pour sausage mixture evenly over bread and set aside until the liquid is absorbed, about 20 minutes or refrigerate overnight.
4. Bake casserole until puffy and lightly browned, about 45 minutes. Let stand
10 minutes before cutting into squares. Serve warm.
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