Spray an 11 x 14 inch baking dish with nonstick spray. Toss in the pan:

• 6 large potatoes, cubed
• 2 Tbsp. olive oil
• 2 tsp. salt

Bake at 350 for 30 minutes, or until just tender. Stir once during this time.

While potatoes are cooking, saute the following:

• 1 large onion, diced
• 1 bell pepper, diced
• 2 Tbsp. oil or water
• 1½ cups mushrooms, chopped optional

When vegetables are tender, set aside in a bowl. Mix in:

• 2 tomatoes, chopped

In the same frying pan used above, cook until tofu turns yellow:

• 2 pounds tofu, drained and crumbled
• 2 tsp. minced garlic
• 2 tsp. salt
• ½ tsp. turmeric
• ½ cup nutritional yeast flakes

When potatoes are cooked, spread tofu mixture over potatoes. Then top with:

• 1 cup non-dairy milk
• cooked vegetable/tomato mixture from above
• 2 cups shredded Vegan Cheese

At this point, you can refrigerate the dish overnight and bake it just before breakfast in the morning.

Bake at 350 for 30 to 45 minutes or until bubbly and slightly browned.