I have a thing about savoury pastries – I don’t like to make anything with a bottom layer. That means I’m a big fan of strata – essentially a crustless quiche that utilizes stale bread cubes. I filled this with caramelized onions, zucchini, potato and asparagus. This is highly customizable, so go with what you have on hand. We recently ordered a kilogram of Kala Namak (black salt) and this was a first crack at a classic egg dish, which turned out beautifully (after a few modifications to the original idea). The black salt itself is just a bonus, so don’t worry about it if you don’t have a lifetime’s supply like we do. Maybe I’ll do a Kala Namak giveaway.

Spring Strata
Serves 8 to 10
Prep Time: 30 minutes
Total Time: 2 hour 45 minutes

Tofu “Egg” Topping

12 oz firm or extra firm silken tofu
1/4 cup unsweetened non-dairy milk
3 tablespoons corn starch (or potato starch)
1 tablespoon apple cider vinegar
3/4 teaspoon salt
1/2 teaspoon each onion powder, garlic powder and dried sage
1/4 to 1/2 teaspoon Kala Namak, optional
1/4 teaspoon smoked paprika, spicy or sweet
1/4 teaspoon tumeric, for colour, optional
1/8 teaspoon nutmeg

Combine all ingredients in a food processor or blender and blend until completely smooth. Set aside until ready to use.

Vegetable Filling

1 tablespoon extra virgin olive oil
1 large yellow onion, peeled and sliced thin
1 small zucchini, diced
1 medium carrot, peeled and shredded
4 cloves garlic, peeled and minced
1 bunch asparagus, woody ends trimmed and cut into small pieces
1 small potato, shredded
1 bunch green onions, ends trimmed and chopped fine
Salt and freshly cracked black pepper, to taste

In a large skillet, heat the oil over medium-low heat. Add the onions and sautee until they are translucent. Lower the heat and let caramelize, stirring occasionally, about 15 minutes. Add the zucchini and shredded carrots and sautee until both are tender. Remove from the heat. Add the garlic, asparagus, shredded potato, green onion and seasonings. Set aside.

 Assembly

4 to 6 slices day-old bread, use more bread for gluten-free option, cubed
1 teaspoon non-dairy margarine, for greasing baking dish
Sauteed vegetables
1 cup non-dairy cheese shreds, your choice, optional
Tofu “Egg” topping
Halved cherry tomatoes and asparagus tips, for garnish

Preheat oven to 375 F. Grease a 9 x 13 inch baking dish, preferably one with a lid. Place the cubed bread in the greased baking dish. Lay the sauteed vegetables over the bread cubes, then the non-dairy cheese shreds, if using. Top with the tofu “egg” mixture. Use a spatula to smooth out the tofu “egg” mixture. Place the halved cherry tomatoes and asparagus tips in flower-like arrangements, if desired.  Cover and refrigerate for at least an hour, or overnight. Remove from refrigerator and bake for 45 minutes with the lid still on. Remove the lid and bake an additional 30 minutes, until the tofu is set and has started to brown around the edges. Let rest for 10 minutes before cutting and serving hot.