Morning Casserole

Potato Layer:

2 large yellow potatoes (about 1 1/2 lbs)

1 Tbs olive oil

2 tsp sweet paprika

salt

Tempeh Layer:

1 lb tempeh

1 red bell pepper, finely chopped

2 garlic cloves, minced

2 Tbs soy sauce

1 tsp olive oil

1 Tbs lemon juice

1 tsp fennel seed, crushed

2 tsp dry sage

black pepper

Tofu layer:

2 lbs firm or extra firm tofu

2 garlic cloves, minced

2 Tbs soy sauce

2 tsp olive oi

1 Tbs lemon juice

2 tsp ground cumin

2 Tbs fresh or 2 tsp dry thyme

1/2 tsp tumeric

black pepper, salt

2 Tbs nutritional yeast (optional

1/2 lb shredded vegan cheese

Preheat oven to 350. Slice potatoes width wise into 1/4-inch thick slices. Cut as evenly as possible and not too thick. Spread out in an 11 x 13 pan, overlapping as necessary. Drizzle with olive oil, paprika and salt, coating potato slices well. Place in pan as evenly as possible.

Bake 25 minutes while prepare other layers. Can sit until all layers are ready. Potatoes should pierce easily with fork, if not, then bake longer.

In a small mixing bowl crumble tempeh into pieces from pea to popcorn size. Add remaining ingredients and mix together until temph is coated.

Squeeze tofu over the sink to release liquid. Place in a medium-sized bowl and mash until ricotta consistency. Add remaining ingredients and mix well. Taste for salt.

Spread tofu over poatotes and press firmly into pan with a spatula. Spinkle tempeh over the tofu and return pan into oven. Bake for 20 minutes.

Remove casserole from oven spinkle with cheese, return to oven and bake 10 more minutes. 

Let cook about 10 minutes slice into eight pieces and serve.