2 Tbsp. canola oil
1 1/2 cups chopped onion
1 lb. soy sausage, crumbled
1 lb. soft tofu, crumbled
2 cups soy milk
3/4 tsp. salt, or less, to taste
1/2 tsp. dried thyme
1/4 tsp. ground fennel seed
1/4 tsp. cayenne
4 cups whole-grain bread cubes
• Heat the oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the soy sausage and continue cooking, stirring occasionally, until the sausage browns, about 5 more minutes. Set aside.
• In a bowl, combine the tofu, soymilk, salt, thyme, fennel seed and cayenne and mix well. Blend in the sausage mixture. Lightly oil a large, shallow baking dish and place the bread in it. Pour the sausage mixture over the bread, using a fork to distribute it evenly. Let stand until the liquid is absorbed by the bread, about 30 minutes.
• Preheat the oven to 325 degrees F/170 degrees C/Gas Mark 3 and bake the casserole for 45 minutes. Increase the temperature to 400 degrees F.
200 degrees C/Gas Mark 6 and continue baking until the casserole is puffy and lightly browned, about 10 minutes. Let stand for 10 minutes before serving.
Makes 8 servings