Vegan Breakfast Strata | Stonemill Bakehouse

Ingredients

• 1/2 loaf Stonemill® Sourdough Rye Multigrain Bread, diced
• 2 tbsp (30ml) olive oil
• 1 onion, thinly sliced
• 2 fresh garlic cloves, minced
• 1 bunch of asparagus, trimmed and cut into 1” pieces
• 3 cups organic baby spinach (142g), roughly chopped
• 2x 300g (1.5 cups) blocks soft tofu
• 1x 300g (1.5 cups) block firm tofu
• 1/4 cup (50g) nutritional yeast
• 1/4 cup (50g) gluten free oat flour
• 1 tsp (5ml) turmeric powder
• 1 tsp (5ml) sea salt
• 2 cups (400g) cherry tomatoes, halved
• 1 cup (200g) grated vegan cheese