Ingredients
Directions
Preheat the oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.
Make the tofu: Add the tofu, nutritional yeast, spices, and salt, if using, to a food processor. Blend until smooth. Alternatively, add all ingredients to a large mixing bowl and mix well with a spatula. It’s okay if the tofu is more crumbly than smooth. Set aside.
Prep the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, red bell peppers, mushrooms, tomatoes, and asparagus. Cook until the onions are translucent, about 2–3 minutes, stirring occasionally.
Stir in the tamari and continue to cook until the tamari has evaporated, about 30–60 seconds.
Turn off the heat and stir in the tofu and jalapeño, if using. Mix well.
Prebake the tofu and veggies: Transfer the mixture to the parchment-lined baking dish, spreading it out evenly. Bake for 15 minutes while you prepare the potatoes.
In a large bowl, mix the shredded potatoes with the spices and fresh herbs, as well as the salt and pepper, if using.
Once the tofu and veggies are done baking for 15 minutes, layer the potatoes on top of the mixture.
Bake the casserole for 45–50 minutes, then broil for 2–3 minutes to make the potatoes crispy.
Top with fresh chives or green onion, avocado, and hot sauce of choice, if desired.
Chef's Notes
Substitutions
For the potatoes, use yellow, purple, or russet.
Substitute sweet potatoes for regular potatoes.
Use green, yellow, or orange pepper in place of red pepper.
Use other vegetables of your choice in place of asparagus, pepper, and tomato.
Prep Ahead
Mix the tofu and spices ahead of time and store in an airtight container in the refrigerator for 24 hours.
Shred the potatoes ahead of time and store in an airtight container in the refrigerator for 24 hours.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 20–30 minutes.
Ingredients
Directions
Preheat the oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.
Make the tofu: Add the tofu, nutritional yeast, spices, and salt, if using, to a food processor. Blend until smooth. Alternatively, add all ingredients to a large mixing bowl and mix well with a spatula. It’s okay if the tofu is more crumbly than smooth. Set aside.
Prep the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, red bell peppers, mushrooms, tomatoes, and asparagus. Cook until the onions are translucent, about 2–3 minutes, stirring occasionally.
Stir in the tamari and continue to cook until the tamari has evaporated, about 30–60 seconds.
Turn off the heat and stir in the tofu and jalapeño, if using. Mix well.
Prebake the tofu and veggies: Transfer the mixture to the parchment-lined baking dish, spreading it out evenly. Bake for 15 minutes while you prepare the potatoes.
In a large bowl, mix the shredded potatoes with the spices and fresh herbs, as well as the salt and pepper, if using.
Once the tofu and veggies are done baking for 15 minutes, layer the potatoes on top of the mixture.
Bake the casserole for 45–50 minutes, then broil for 2–3 minutes to make the potatoes crispy.
Top with fresh chives or green onion, avocado, and hot sauce of choice, if desired.
