Eggless Rapini & Roasted Red Pepper Strata

It’s not too often I get excited about leftovers. All too often the same thing is done with them, they’re heated up as is or left to sit with good intentions until they get tossed. Everyone needs a little inspiration for dinner so leftovers!
I found the Tuesday Night Leftovers challenge over at Project Foodie This is a must list to bookmark!

After trying to feed Rapini to my kids, I couldn’t help but have a bit left over. Quite alright as I already had my sights set on what to do with it. With any holiday weekend, let alone Sunday, brunch is definitely in order.

A strata is traditionally an egg custard/bread pudding casserole served up savory and scrumptious for brunch.
It makes a perfect brunch centerpiece since it’s quick to prepare and can be made the night before. In fact, doing so will make it more custardy and delicious.
I suppose, for some, the issue here would be that eggs are the main ingredient but not a problem. I’d almost go on a limb to state this is a better version than the “Original”, not to mention healthier.
Serve it for your next Sunday brunch, or as a lighter dinner fare along with a salad.
Fear tofu no more.

With a food processor combine the tofu, soy milk, arrowroot powder, salt and spices.
Once smooth, combine the chopped herbs and lemon zest, then add the rapini, red pepper and tomato.
Lightly spray a shallow baking dish with oil.
Add half of the bread and half of the tofu and vegetable mixture.
Grind a small amount of black pepper and repeat with another layer of bread, filling in any gaps, finishing with the tofu.
Cover with plastic wrap and refridgerate for 2 hours and up to over night.
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.