Savory Veggie Tofu Bake
A hearty vegan casserole layered with seasoned tofu, broccoli, carrots, peas, corn, and water chestnuts. A colorful, protein-rich oven meal with plenty of vegetables.
Equipment
- Baking Dish 9 × 13-inch
- Knife
- Measuring cups
- Mixing bowls
- spoon
Ingredients
For the Tofu
- 20 ounces Extra-Firm Tofu drained and pressed
- 1/4 cup Nutritional Yeast
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup Fresh Parsley finely chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Vegetables
- 8 ounces Carrots thinly sliced
- 8 ounces Broccoli Florets
- 8 ounces Green Peas
- 8 ounces Corn Kernels
- 8 ounces Water Chestnuts sliced
- 2 tablespoons Garlic minced
- 1/4 cup Tamari
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
For the Tofu
- Preheat the oven to 350°F (180°C).
- Lightly grease a 9 × 13-inch baking dish.
- Crumble the pressed tofu into a mixing bowl until it resembles ricotta.
- Add the nutritional yeast, olive oil, parsley, salt, and black pepper.
- Mix until thoroughly combined.
- Spread half of the tofu mixture evenly over the bottom of the baking dish.
- Press it gently into an even base and reserve the remaining tofu mixture.
For the Vegetables
- Combine the carrots, broccoli, peas, corn, water chestnuts, garlic, tamari, olive oil, salt, and black pepper in a large mixing bowl.
- Toss until the vegetables are evenly coated.
- Spread the vegetable mixture evenly over the tofu base.
- Sprinkle the reserved tofu mixture evenly over the vegetables.
- Bake for 35 minutes, until the vegetables are tender and the tofu topping is lightly golden.
- Let rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve the tofu bake with a fresh green salad, roasted potatoes, brown rice, or crusty bread. Because the casserole already contains tofu and plenty of vegetables, it can also be served on its own as a complete main course.Recipe Notes
Press the tofu well before crumbling it. Removing excess moisture helps create the ricotta-like texture needed for the base and topping. Tamari is used instead of regular soy sauce to keep the recipe gluten-free and wheat-free.Variations
Replace some of the vegetables with mushrooms, bell peppers, zucchini, spinach, or cauliflower. Add smoked paprika, chilli flakes, or dried herbs for a stronger flavour. For extra crunch, sprinkle gluten-free breadcrumbs over the top before baking.Storage
Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to three days. Reheat individual portions in the oven or microwave until thoroughly hot.Wine Advice
A crisp Chardonnay complements the savoury tofu and vegetables without overpowering them. A fresh Sauvignon Blanc is a lighter alternative that works particularly well with the parsley and broccoli.Nutrition values
Serving: 1 serving | Calories: 220 kcal | Carbohydrates: 20 g | Protein: 14 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 72024 mg | Sugar: 4 g