One of our Christmas food traditions is a breakfast strata. This is a simple breakfast casserole that we make the night before, refrigerate, & then pop into the panggangan to bake while we open Christmas gifts. Just as we are ready for a break, it is done, hot & delicious!
Here’s our new favorite, & it is vegan & 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, & 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
Place aquafaba in electric mixer & beat until stiff peaks are formed (7-15 min).
Using a spoon, scoop out & separate coconut cream from milk. Heat the cream in the microwave in 15 second intervals until melted.
Line a baking dish (9×13) with foil, & 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 & toss to coat evenly. Place tofu, coconut milk, syrup, coconut sugar, vanilla & spices in blender or food processor & 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 & berries & toss all to coat. Add aquafaba & gently fold in.
Cover with foil & refrigerate overnight.
Bake at 350* covered for 45 min. Remove foil & bake for an additional 15-20 minutes until some of the bread chunks are lightly toasted & browned.
Serve with maple or berry syrup.