Obviously, with all that egg, it is not a vegan friendly dish.
If you’re vegetarian, you can do this with about six eggs and scramble them instead of the tofu mixture.
Serving this to vegans, the tofu mixture works well. It might not look pretty, but it tastes good, and that’s really all I care about.
Start by sautéing the onions, garlic and peppers for a few minutes until the onions start to get translucent.
Add the sliced potatoes and continue to sauté for about 15 minutes, stirring occasionally.
In a blender, break up the tofu, add the nutritional yeast, Braggs and chili powder. Blend until it is smooth and everything is evenly mixed.
Spray the sides and bottom of a casserole dish with some non-stick spray, then mix the sautéed veggies and the tofu mixture (or the six eggs, scrambled) together and pour into the casserole dish.
Bake at 350 for about an hour.
Allow to sit for a few minutes before cutting.
2 potatoes, sliced
1 bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
1 package (12 oz) firm tofu
4 tbsps. nutritional yeast
2 tbsps. Braggs liquid aminos
or soy sauce
1 tsp. chili powder
Oil for sautéing