One of our Christmas food traditions is a breakfast strata. This is a simple breakfast casserole that we make the night before, refrigerate, and then pop into the oven to bake while we open Christmas gifts. Just as we are ready for a break, it is done, hot and delicious!
Here's our new favorite, and it is vegan and plant-based too!
We used tofu to replace the cream cheese (softer tofu may work even better but we had firm on hand), coconut milk replaces the milk, coconut cream (from the coconut milk) replaces the butter, and aquafaba replaces the eggs.
1 package 16 oz firm tofu, drained
1 can coconut milk (refrigerated so cream on top separates)
1/2 c 100% maple syrup
1/3 c. coconut sugar
1 1/2 loaves day old sourdough bread
Aquafaba (juice) from one can of garbanzos beans (about 3/4 c.)
1-2 cups frozen blueberries or berry mix
2 bananas, sliced
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ground cardamon
1/2 tsp ground nutmeg
Using a spoon, scoop out and separate coconut cream from milk. Heat the cream in the microwave in 15 second intervals until melted.
Line a baking dish (9x13) with foil, and evenly spread 1 tsp. of coconut cream over the bottom of the foil in the baking dish to prevent sticking.
Cut bread into squares or 1-2" cubes. Place in large bowl.
Add remaining coconut cream to bread chunks and toss to coat evenly. Place tofu, coconut milk, syrup, coconut sugar, vanilla and spices in blender or food processor and mix. This can be either smooth or slightly chunky depending on your preference - we are not big tofu fans, so we prefer smooth.
Pour mixture over bread chunks, then add bananas and berries and toss all to coat. Add aquafaba and gently fold in.
Cover with foil and refrigerate overnight.
Serve with maple or berry syrup.
