Air Fryer Vegan Breakfast Casserole
- 1 teaspoon olive oil
- 1 small onion (diced)
- 1 teaspoon minced garlic
- 1 large carrot (chopped)
- 2 small celery stalks (chopped)
- 1/2 cup diced bell pepper (I used a combination of red and green)
- 1/2 cup diced shiitake mushrooms
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon freeze-dried dill
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 7 ounces extra-firm tofu (about half a block, drained but not pressed)
- 2 tablespoons nutritional yeast
- 2 tablespoons plain soy yogurt
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/2 cup cooked quinoa
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté until the onion is translucent (3 to 5 minutes). Add carrot, celery, and bell pepper and sauté for 3 minutes longer. Add mushrooms, oregano, salt, pepper, dill, red pepper flakes, and cumin. Combine well and reduce heat to medium. Stir frequently and add a teaspoon of water if vegetable begins to stick.
- In a food processor, pulse tofu, nutritional yeast, yogurt, water, and lemon juice until creamy. Transfer the tofu mixture to the skillet. Add 1/2 cup cooked quinoa. Mix well.
- Transfer to an oven-proof pan or dish that fits in the air fryer basket without touching the sides.
- Cook on 350°F for 15 minutes (or 330°F for 17 to 19 minutes, until golden brown).
- Remove the pan or dish from the air fryer and allow to rest for five minutes before serving.
