Name: Veggie Tofu Bake with a Savory Crust
Prep time: 40 min
Ingredients: 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); 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)

Instructions

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!

Veggie Tofu Bake with a Savory Crust

Veggie Tofu Bake with a Savory Crust

Equipment

Ingredients

For the tofu:

For the veggies:

Instructions

For the tofu:

For the veggies:

Notes & Wine Advice

Nutrition values

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