Veggie Tofu Bake with a Savory Crust
This Veggie Tofu Bake is a comforting, family-friendly dish that combines tofu with fresh veggies and a savory crust—perfect for those new to tofu!
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Mixing bowls
- Spoon or spatula
- knife
- Cutting board
Ingrediënten
For the tofu:
- 20 ounces 570 g extra-firm tofu, drained and pressed
- ¼ cup 30 g nutritional yeast
- ¼ cup 60 ml extra-virgin olive oil
- ½ cup 32 g finely chopped fresh parsley
- Salt and pepper to taste
For the veggies:
- 8 ounces 227 g thinly sliced carrot coins
- 8 ounces 227 g broccoli florets
- 8 ounces 227 g green peas
- 8 ounces 227 g yellow corn kernels
- 8 ounces 227 g sliced water chestnuts
- 2 tablespoons 15 g minced garlic
- ¼ cup 60 ml soy sauce or tamari
- ¼ cup 60 ml extra-virgin olive oil
- Salt and pepper to taste
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Grease a 9 × 13-inch (23 × 33-cm) baking dish and set aside.
For the tofu:
- In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
- Add nutritional yeast, olive oil, parsley, salt, and pepper.
- Mix well.
- Spread half of the tofu mixture evenly on the bottom of the prepared baking dish, pressing it down to form a crust.
- Set the other half aside.
For the veggies:
- In a large mixing bowl, toss together the sliced carrots, broccoli florets, green peas, corn, water chestnuts, garlic, soy sauce, olive oil, salt, and pepper.
- Spread the veggie mixture evenly over the tofu base.
- Top with the remaining tofu mixture, sprinkling it evenly on top of the veggies.
- Bake for 35 minutes, or until the top is golden brown and the carrots are tender.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine advice:
Pair with a crisp, light Sauvignon Blanc or a smooth Chardonnay for a lovely contrast to the savory flavors.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 22 g | Protein: 16 g | Fat: 14 g | Sugar: 5 g | Salt: 480 g
