This breakfast bake is 100% vegan… 100% gluten free… and contains over two full servings of vegetables as well as enough protein to keep you satiated for hours. It’s as beautiful as a bread pudding and delicious enough to serve for brunch, and yet it comes together fast enough to make it a practical weekday morning option. You’ll want to memorize this all-occasion recipe!
Two Genius Ingredient Swaps Make This Recipe Vegan and Gluten-Free
Many breakfast bakes use eggs and bread as their core ingredients. For our version, we swapped in silken tofu for eggs and replaced bread with nutritionally-superior oatmeal. Yes, you read that right—oatmeal! Studies show that this sturdy whole grain helps curb appetite throughout the day…decreases your risk of colon cancer…and helps keep cholesterol levels within a healthy range. They’re also crucial to this dish’s texture—they help form a crisp, golden crust over the tender interior. We also incorporated over a full serving of good-for-you dark, leafy greens.
This Breakfast Bake is the Right Way to Start Your Day
This savory breakfast “bread” pudding will help you start your day the right way. To make this recipe, you will need…
- 1 package silken tofu
- 2 cups kale
- 1 cup oats
- ½ cup corn meal
- ½ cup sundried tomatoes
- 3 tablespoons fresh basil
- 1 teaspoon seasoned vegetable base
- dash of oregano
- dash of garlic powder
- Salt and freshly-ground pepper to taste.
Assemble the Breakfast Bake
- Begin by preheating the oven to 425 d
- Mash the silken tofu to the consistency of soft, creamy scrambled eggs and dice the sundried tomatoes and basil, then mix them into the tofu.
- Next, mix in the seasoned vegetable base, oregano, garlic powder, salt, and pepper. The mixture should have a strong, savory taste.
- Now add the corn meal and stir until well combined. Do the same for the oats, then the kale. Stir until all the ingredients have dispersed evenly, then spoon the mixture into a pie tin.
- Bake for 20 minutes, rotating halfway through so the outer layers crisps up evenly.
You’ll know it’s time to take the breakfast bread pudding out of the oven the top layer turns a light golden brown. You’ll also want to make sure the interior has set. You can use a toothpick or fork tines to check for doneness—when inserted into the center of the bread pudding, they should come out clean.
Notes on Serving
This recipe makes eight servings, depending on portion size. It’s hearty and filling enough to be a meal on its own. If you want to serve it for brunch accompanied by sides, keep in mind that this breakfast bread pudding has a rich, rustic flavor and pairs best lighter, acidic dishes. Some combinations we love include sliced oranges and grapefruit and a butter lettuce salad with a shallot vinaigrette.