Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Ingredients 6oz. firm bread, cubed (4-6 slices)
1 Tbsp. oil1 box (8oz.) soy sausage
1 medium onion, chopped
1 can (4 oz.) chopped mushrooms, drained
1 cup shredded meltable soy cheese (jalapeno jack of cheddar flavor)
5 eggs1 ½ cups milk
6 oz. (1/2 pkg.) Soft silken tofu
1 tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
Instructions Coat a 9” x 13” baking dish with cooking spray.
Spread the bread cubes over the bottom of the dish. Set aside.
Heat the oil in a nonstick skillet and sauté the soy sausage and onion. As the sausage cooks, break it up with the spatula into small chunks or crumbles. When done, spread the mixture over the bread cubes in the baking dish.Sprinkle the mushrooms and soy cheese over them. Combine the eggs, milk, tofu, dry mustard, salt and pepper in a blender jar and blend until smooth. Pour over casserole. Cover the casserole and chill overnight. Uncover and bake at 350˚ for 45-50 minutes, until center is set.
Notes Makes 12 servings