Vegetable Medley Breakfast Bake

I hope you all had a Merry Christmas! I sure did. Ate SO much good food, spent lots of time with family, and stayed up way too late playing Cards Against Humanity with my husband, brother, sister in law, and sister in law’s sister. If you have never played that game you should try it. I don’t think I have laughed that hard in years, was literally laughing so hard I cried. So much fun and it’s only $25 on amazon

Good news; my husband gifted me a new waffle maker for Christmas that I’m super excited about, so be prepared for lots of waffle recipes in the new year 🙂

Well here it is; my last recipe of 2016. Ending this year with a hearty and tasty breakfast recipe that is both Vegan and Gluten Free. I even surprised myself with how close I got the tofu to taste like eggs… but without that nasty sulfur smell/taste, cause; ew. The lovely, fluffy, yellow tofu eggs mixed with all the colorful vegetables makes for a breakfast that isn’t only a tasty dish but also appealing to look at. I hope you love this Vegetable Medley Breakfast Bake!

Cheers to me making it through my first year as a recipe developer/ blogger! Thank you to each and everyone of you that has shown me support in my first year!

My New Year’s resolution is to spend less & save more. What’s yours?

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.




2 Tablespoons Olive oil

1 White onion, diced

1 Red bell pepper, diced

1 Cup asparagus,  chopped

2 Potatoes, peeled & diced

3/4 Teaspoon Pink Himalayan salt, Divided

1/4 Teaspoon ground black pepper

16 oz Organic firm tofu

1/2 Teaspoon onion powder

1/2 Teaspoon Turmeric

1/8 Teaspoon ground mustard

3/4 Cup vegetable broth

Cheddar style shreds *optional*


In a skillet, over medium-high heat, saute onion and red pepper in olive oil until slightly tender, about 2-3 minutes.

Add in diced potatoes.  *Add a little extra olive oil if they begin to stick to the pan* Lower heat to medium-low, stir in ground black pepper and 1/2 teaspoon salt, cover and let cook 10 minutes, or until potatoes are slightly tender, stirring occasionally.

Stir in asparagus and cook another 1-2 minutes uncovered. Remove from heat and set aside.

Prepare tofu by draining liquid and then squeezing out excess liquid with a clean kitchen towel or paper towels. Place tofu, onion powder, 1/4 teaspoon salt, turmeric, ground mustard, and vegetable broth in a food processor or high powdered blender. Blend on high until completely smooth, scraping sides as needed.

Layer sauteed vegetables and tofu mixture in a 9 x 13 glass baking dish that has been lightly oiled. Start with the vegetables, alternate vegetables and tofu mixture until all is in the baking dish, ending with some tofu mixture on top. Sprinkle cheddar style shreds on top, if desired.

Bake at 350°F for 25- 35 minutes or until tofu mixture is fluffy and firm.

Let cool a few minutes before serving.





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