Vegan Breakfast Potato Casserole

Ingredients

• Salt and pepper - To taste
• Turmeric - 1 teaspoon
• Nutritional yeast - 2 tablespoons
• Tofu - 1 block, crumbled
• Garlic - 3 cloves, minced
• Bell peppers - 2, chopped
• Onion - 1 large, chopped
• Potatoes - 6 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the potatoes and cook until they are browned and crispy.
3. Add the onion, bell peppers, and garlic to the skillet. Cook until the vegetables are soft.
4. In a separate bowl, crumble the tofu and mix it with the nutritional yeast, turmeric, salt, and pepper.
5. Add the tofu mixture to the skillet and stir well to combine.
6. Transfer the mixture to a baking dish and bake for 30 minutes, or until the top is golden and crispy.
7. Let the casserole cool for a few minutes before serving.