Recipe: <!-- -->Vegan Brunch Bread Pudding <!-- --> | Whole Foods Market
Our vegan take on a breakfast casserole is made with asparagus, smoky tempeh and fresh herbs. Almondmilk, silken tofu and flax seeds add both nutrition and richness to this one-dish meal.
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Ingredients
- Canola spray oil
- 1 package (1-pound) silken tofu
- 3 cups unsweetened almondmilk
- 1/3 cup flaxseed meal
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6 cups cubed Health Starts Here® whole grain bread
- 1/2 cup mixed chopped fresh herbs, such as parsley, chives and thyme
- 2 packages (6-ounce) smoky tempeh strips, cut or crumbled into chunks
- 1 pound asparagus, trimmed and sliced diagonally, divided
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