Eggless Rapini & Roasted Red Pepper Strata

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A strata is traditionally an egg custard/bread pudding casserole served up savoury and scrumptious for brunch.
It makes a perfect brunch centrepiece since it’s quick to prepare and can be made the night before. In fact, doing so will make it more custardy and delicious.
I suppose, for some, the issue here would be that eggs are the main ingredient but not a problem. I’d almost go on a limb to state this is a better version than the “Original”, not to mention healthier.

After trying to feed Rapini to my kids, I couldn’t help but have a bit left over. Quite alright as I already had my sights set on what to do with it. With any holiday weekend, let alone Sunday, brunch is definitely in order.

Serve it for your next Sunday brunch, or as a lighter dinner fare along with a salad.
Fear tofu no more.

RAPINI & ROASTED RED PEPPER STRATA
1 Package Medium-Firm Tofu
1 1/2 Cups Soy Milk
2 Tablespoons Arrowroot Powder
3 Cloves Garlic, minced
1 teaspoon Mustard Powder
1 1/2 teaspoons Salt
1 teaspoon Onion Powder
Dash of Cayenne Powder
Dash of Freshly Ground Black Pepper
1 Tablespoon Fresh Chives, Chopped
1 teaspoon (4-5 leaves) Fresh Basil, chopped
1/2 teaspoon Fresh Oregano, chopped
Zest of 1 Lemon
1 Cup Steamed Rapini, chopped
1 Roasted Red Pepper, diced
1/2 Cup diced Tomatoes
1/2 Loaf Day Old, Rustic Farmer’s Bread, about 6 Cups, 1″ cubes (I used Olive Bread)

With a food processor combine the tofu, soy milk, arrowroot powder, salt and spices.
Once smooth, combine the chopped herbs and lemon zest, then add the rapini, red pepper and tomato.
Lightly spray a shallow baking dish with oil.
Add half of the bread and half of the tofu and vegetable mixture.
Grind a small amount of black pepper and repeat with another layer of bread, filling in any gaps, finishing with the tofu.
Cover with plastic wrap and refrigerate for 2 hours and up to over night.
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

I found the Tuesday Night Leftovers challenge over at Project Foodie This is a must list to bookmark!

 

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

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