Chorizo Seitan and Tots Breakfast Bake
The only thing better than a hot, hearty breakfast is a hot, hearty breakfast made with tater tots. This easy dish is packed with protein from the seitan and tofu, and is a great make-ahead dish for breakfast prep.
Ingredients
- 1 16 ounce block silken tofu
- ½ cup unsweetened non dairy milk
- ⅔ cup garbanzo bean flour
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon ground turmeric
- 1 teaspoon kala namak optional
- 1 tablespoon olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 8-ounce package Upton’s Naturals Chorizo Seitan
- 1 cup frozen corn
- 2 cloves garlic minced
- 1 5 ounce can diced green chili
- 1 cup vegan cheddar shreds
- 3 ½ cups frozen tater tots
- Smoked paprika optional
- 2 Scallions thinly sliced, optional
Instructions
- Preheat the oven to 375°. Lightly grease an 8x8 baking dish.
- Add the tofu, milk, flour, nutritional yeast, cornstarch, dijon, salt, baking powder, turmeric, and kala namak (if using) to a blender, blend until smooth and creamy, 1 to 2 minutes.
- Heat the oil in a large skillet over medium heat. Add the onion, pepper, chorizo, and corn, and saute for 4-6 minutes until the onions are soft and translucent. Add the garlic and saute 1 additional minute until fragrant. Add the green chilis, stir to combine, remove from the heat.
- Spread the chorizo mixture evenly into the baking dish. Top with the cheese and pour the tofu mixture over everything, top tater tots.
- Bake for 40-45 minutes until the edges appear a little cracked and dry and the tater tots have started to brown. If you like the tots extra crispy, turn on the broiler and broil for 3 to 6 minutes. Remove from the oven and sprinkle with smoked paprika and scallions, if desired.
- Let set for 10 minutes before cutting. Serve with ketchup or hot sauce.