Tofu Casserole
A hearty and comforting baked dish featuring savory tofu and mixed vegetables in a creamy, dairy-free sauce. This vegan casserole is a wholesome and satisfying main course, perfect for a weeknight family dinner.
For 4 servings
Prepare the tofu and cashew cream
- Preheat your oven to 200°C (400°F).
- Heat 1 tbsp of oil in a large pan over medium-high heat. Add the pressed and cubed tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown on all sides. Set aside.
- Drain the soaked cashews. Add them to a high-speed blender with 1/2 cup of fresh water and the nutritional yeast. Blend until completely smooth and creamy. Set aside.
Cook the vegetable base
- In the same pan, heat the remaining 1 tbsp of oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the diced bell pepper and carrot. Cook for 5 minutes until they begin to soften.
- Stir in the green peas.
Create the sauce
- Add the tomato puree to the pan. Cook for 2-3 minutes until it thickens slightly.
- Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute until the spices are aromatic.
- Pour in the prepared cashew cream. Add salt and black pepper. Stir well to combine everything into a rich sauce.
- Bring the sauce to a gentle simmer and cook for 2 minutes.
Assemble and bake the casserole
- Gently fold the pan-fried tofu cubes into the sauce, ensuring they are well-coated.
- Transfer the mixture to an 8x8 inch (or similar size) baking dish and spread it out evenly.
- Sprinkle the breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
Rest and serve
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh chopped coriander leaves and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is crucial to remove excess water, which helps it get crispy and absorb flavors better.
- 2For an extra creamy sauce, soak the cashews in hot water for at least 30 minutes before blending.
- 3Feel free to add other vegetables like mushrooms, broccoli, or sweet corn to the casserole.
- 4Let the casserole rest for a few minutes after baking. This allows the sauce to set and makes it easier to serve.
Adapt it for your goals.
Gluten free
Use certified gluten-free breadcrumbs or a mix of almond flour and herbs for the topping.
high proteinHigh protein
Add 1 cup of cooked chickpeas or red kidney beans along with the tofu for an extra protein boost.
quickQuick
To save time, use pre-baked tofu and a store-bought vegan cream sauce. Simply combine with sautéed veggies and bake.
kid friendlyKid friendly
Omit the red chili powder and use a milder garam masala. You can also add a tablespoon of tomato ketchup for a slightly sweeter taste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tofu is a complete protein source, providing all essential amino acids necessary for muscle repair and growth.
Good Source of Healthy Fats
Cashews provide monounsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Packed with Vitamins and Minerals
The variety of vegetables like carrots and bell peppers offer essential vitamins like A and C, which support immune function.
Dairy-Free and Cholesterol-Free
As a completely plant-based dish, this casserole is naturally free of lactose and cholesterol, making it a great choice for heart-conscious diets.
Frequently asked questions
Yes, this Tofu Casserole is a healthy dish. It's packed with plant-based protein from tofu, healthy fats from cashews, and a variety of vitamins and fiber from the vegetables. It is also completely dairy-free and vegan.
