Cheesy Garlic Potato Breakfast Casserole

This casserole is the ultimate breakfast comfort food. Especially since we're coming up on the middle of March and it's supposed to snow in Wednesday. Though I remember it snowing during spring break when I was a kid so I guess this weather isn't that off the mark. This dish takes a bit of prep work but is totally worth it for some morning yumminess. I actually had it as leftovers for a few days and thought it got better each time I microwaved it.

Cheesy Garlic Potato Breakfast Casserole (serves 4-6)

1 package extra-firm tofu
1/2 recipe creamy roasted garlic sauce*
2 medium russet potatoes
1 Tbls. brown miso
1 Tbls. white vinegar
2 Tbls. canola oil
1/4 cup nutritional yeast
2 Tbls. vegan butter, melted
Salt and pepper
Chopped avocado (for serving, optional)
"Parmesan" sprinkles (for serving, optional)

*The cashews for the sauce need to soak for at least a few hours, preferably overnight, so plan accordingly

(Assuming you have the cashews soaked and ready to go), start roasting the garlic for the garlic sauce. Start pressing the tofu. While the tofu is pressing and the garlic is roasting, microwave the potatoes for 5 minutes, or until soft (but not mushy). Chop the potatoes into bite-sized pieces and set aside. By now the garlic should be done roasting so take that out and let it cool.

Preheat the oven to 350 F. While the garlic is cooling, combine the miso, vinegar, oil, and nutritional yeast in a large bowl. Crumble in the tofu with your hands.

The garlic should be cool enough to handle now, so go ahead and make the sauce. Add to the bowl with the tofu the garlic sauce, butter, and salt and pepper to taste (it will need salt!). Spread in a casserole pan and bake for 45-60 minutes, until the top is golden brown.

Slice and top with avocado and/or "parmesan" sprinkles, if desired.