3 cups unsweetened nondairy milk (nut-free if necessary)
2½ cups chickpea flour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1½ teaspoons black salt (kala namak; or regular salt)
1½ teaspoons garlic powder
1 teaspoon mustard powder
¾ teaspoon ground turmeric
Black pepper to taste
1 teaspoon olive oil
½ medium yellow onion, diced
1 red bell pepper, diced
One 16-ounce bag frozen hash browns
Quick Bacon Crumbles
4 green onions, chopped (green and white parts)
Preheat the oven to 400°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
Gently squeeze the tofu over the sink, releasing any extra water. Add the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to a blender and blend until smooth. Pour into your largest bowl.
Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and sauté until just barely tender. Pour them into the bowl and return the pan to the stove. Add the hash browns to the pan and cook for about 5 minutes, stirring occasionally, until thawed and golden in color. Remove from the heat and pour into the bowl.
Add the bacon crumbles to the bowl and stir until combined. Pour into the prepared baking dish and sprinkle the green onions over the top. Bake for 35 minutes, or until firm and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.