Savory Potato Breakfast Casserole

My dear friend Alex came over for brunch today and her request was "something savory and Mexican." I'm not an expert in authentic Mexican cuisine but I took inspiration from the rich and spicy flavors of Mexican food. And of course, cheese. I typically don't like to use a lot of processed products when I cook but until I figure out how to make my own cheddar cheese (because I've done that before and have FAILED), Vegan Gourmet it is. Alex was a big fan, but then again she tends to like whatever I make so I'm not sure that's saying much...jk, she really did like it.

Savory Potato Breakfast Casserole (serves 4-6)

4 medium yellow potatoes
1/2 cup cashews, soaked overnight in water
1 package extra firm tofu
1 cup shredded vegan cheddar cheese, divided
2 cloves garlic
1 Tbls. vinegar
2 Tbls. vegan butter, melted
1/2 tsp. salt
1 tsp. paprika
1/2 cup water
1/4 cup nutritional yeast
2 Tbls. brown miso
2 tsp. yellow mustard
1/4 tsp. turmeric
3-4 medium leaves of kale, shredded
1 cup enchilada sauce (I used this recipe from Alaska From Scratch)
1/4 cup chopped cilantro
1 avocado, diced

Preheat the oven to 400 F. Cut off 1/4 of the block of tofu and set aside. Start pressing the rest of the tofu.

Wash and dry the potatoes. Peel them if you want, but I left the skins on. Microwave for 5 minutes and slice into thin rounds - this is easier if you have a mandolin or a food processor.

While the potatoes are microwaving, drain and rinse the cashews. Blend together the cashews, 1/4 block of tofu, 1/2 cup of the cheddar cheese, garlic, vinegar, melted butter, salt, paprika, and water. Set aside.

Wash and dry the kale, and shred. This is easiest if you have a food processor.

The time it takes you to prepare the potatoes, cashew sauce, and kale should be enough for the rest of the tofu to press. Using your hands, crumble the tofu in a large bowl with the nutritional yeast, miso, mustard, and turmeric.

Into the bowl with the tofu add the potatoes, cashew sauce and kale. Combine thoroughly and spread evenly into a large greased baking pan.

Cover with foil and bake for 55 minutes. Uncover and sprinkle the remaining 1/2 cup of cheddar cheese over the top, then bake uncovered for 5 more minutes.

While the casserole is baking, make the enchilada sauce. Serve the casserole topped with enchilada sauce, cilantro, and avocado.