Vegan Mexican Egg Casserole with Tofu Eggs

Ingredients:

• 1 tsp neutral cooking oil generic cooking oil
• 1 Yukon Gold potato cubed small
• 1/2 cup onion thinly sliced
• 1/2 cup red bell pepper sliced
• 1/2 tsp chipotle pepper flakes
• 1/2 tsp salt
• 1 tsp taco seasoning

For the Egg Mixture

• 14 oz tofu firm
• 2 tsp flour ot use cornstarch for Glutenfree
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp kala namak Kala Namak, Indian sulfur salt
• 1/2 tsp Turmeric
• 1/4 tsp baking powder
• 1/4 tsp ground mustard
• 1 tsp taco seasoning
• 3/4 cup water

to add later

• 1 tomato chopped or 1/2 cup salsa
• 1/2 cup spinach thawed and squeezed or 1 cup fresh spinach, frozen
• 2 lices bread toasted and chopped, or you can omit this to make it gluten-free and add in some black beans, or chorizo.
• vegan cheese optional, to top