Veggie Tofu Bake – A Flavorful Vegan Casserole
This veggie tofu bake is the perfect introduction to tofu, with a texture similar to ricotta. Packed with vegetables and topped with a savory tofu crust, it’s a cozy and satisfying meal for everyone!
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Spoon for crumbling tofu
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).
- Prepare a 9 × 13-inch (23 × 33-cm) baking dish.
- For the tofu: In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
- Add the nutritional yeast, olive oil, parsley, salt, and pepper to the crumbled tofu.
- Mix well.
- Spread half of the tofu mixture evenly over the bottom of the baking dish, pressing it into place to form a base layer.
- Set aside the remaining tofu mixture.
- For the veggies: In a large mixing bowl, toss together the carrots, broccoli, peas, corn, water chestnuts, garlic, soy sauce, olive oil, salt, and pepper.
- Spread the veggie mixture evenly over the tofu base in the baking dish.
- Sprinkle the remaining tofu mixture on top of the vegetables, covering them evenly.
- Bake for 35 minutes, or until the top is slightly browned and the carrots are tender.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this veggie tofu bake with a side of fresh salad or crusty bread for a complete and satisfying meal.
Wine Advice:
Pair with a crisp, dry white wine like Chardonnay to balance the richness of the tofu and vegetables.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 20 g | Protein: 14 g | Fat: 12 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
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