Layered breakfast bake

I’m constantly on the search for good, warm, filling breakfasts that incorporate a lot of vegetables. It might sound strange, but even as a vegan I have to work hard to get all the fruits and vegetables I should be eating. This is one of my solutions. It incorporates a base of British-style Bubble and Squeak, followed by caramelized onions and kale, and finished with a tofu / buckwheat topping. To be honest, this is just a delivery vehicle for caramelized onions. If you try the recipe, let me know what you think!


Base (Bubble & Squeak)

1/2 a small cabbage, lightly sauteed in grapeseed oil and a splash of liquid smoke, seasoned with salt and pepper.

Mashed potatoes (I used red)

Combine the ingredients into a pan, and fry each side until brown and crispy.

Middle (onions and kale)

2 red onions, caramelized in olive oil, 1 Tbsp brown sugar, a pinch of garam masala, and 2 Tbsp red wine vinegar. Bake at 350 for approximately an hour and a half, until they’re done and a bit crispy.

When the onions are finished, take the pan out of the oven and add half a head of kale, chopped, and cook for a few minutes.

Topping (Buckwheat tofu)

1/2 cup buckwheat flour

1 pack of silken tofu

3 Tbsp nutritional yeast

1 tsp turmeric

1 Tbsp cornstarch

2 garlic cloves

salt and pepper

Combine the above ingredients in a blender and process until smooth. Add a bit of water if you need it.

Layer the bake as follows: bubble and squeak on the bottom, kale and onions in the middle. Pour the tofu batter over everything, add a bit more salt and pepper on top, and bake in the oven (350) for about 45 minutes. It’s done when a toothpick comes out clean.