Savory Spinach & Sausage Bread Pudding

Vegan. Bread. Pudding.

With sausage and spinach and mushrooms and onions!

It’s like a tofu scramble.  With bread.  And cheesy goodness.

Need I say more? 

serves 6

2 T olive oil
1 medium onion, chopped
2 large portabella mushrooms, sliced
3 cloves garlic
6 oz. bag baby spinach 
1 lb. block tofu
2 C unsweetened soy milk
1 t dried oregano
1/2 t celery salt
1 t ground cumin
lots of black pepper
1/2 lb loaf whole grain french bread, cubed
1/2 C daiya cheese
Preheat oven to 350 degrees. 

Heat olive oil in a large nonstick skillet over medium heat.   Add onion and cook for about 5 minutes until softened.  Add garlic and mushrooms and cook for another several minutes.  Then add spinach and fold it in until it wilts.  Remove from heat.  Toss in a large bowl with the bread cubes and cheese.  Pour all that into an oiled 9 x 13 baking dish.

Then put tofu, soy milk, and spices in a blender and blend until smooth.  Pour on top of bread and veggie mix.  Allow to soak into the bread for awhile.

Bake for about 45 minutes, until the tofu is firm and the top is golden.

I ate mine with ketchup and salsa.  Delicious.

Nutrition facts per serving: Calories: 302; Calories from Fat: 123; Total Fat: 13.7g; Saturated Fat: 2.5g; Sodium: 295mg; Total Carbohydrates: 31.4g; Dietary Fiber: 5.6g; Sugars: 7.7g; Protein: 15.3g