Roasted Vegetable and Tofu Casserole Recipe

Main Ingredients

• Tofu – Firm or extra firm tofu works best for casseroles. It holds its shape during baking, making it the perfect substitute for meat in this recipe.
• Vegetables – You’ll want a variety of vegetables to roast. Common choices include:
  • Zucchini
  • Bell peppers (any color)
  • Sweet potatoes or regular potatoes
  • Mushrooms
  • Carrots
• Olive oil – Used to roast the vegetables and add richness to the dish.
• Garlic – Fresh garlic brings a wonderful aroma and depth to the casserole.
• Herbs and spices – A mixture of oregano, thyme, and paprika will elevate the flavors. Salt and pepper are essential for seasoning.

For the Casserole Sauce

• Vegan cheese – To get that creamy, cheesy texture without the dairy, vegan cheese is a great option.
• Cashews or cashew cream – For a rich, creamy sauce that binds everything together.
• Vegetable broth – Adds moisture to the casserole and enhances the flavor.
• Nutritional yeast – This will bring in that cheesy flavor without using any dairy.
• Lemon juice – For a little acidity to balance the richness.

How to Prepare Roasted Vegetable and Tofu Casserole?

Now that you have all your ingredients, it’s time to get cooking. Follow these simple steps, and you’ll have a delectable casserole ready in no time!

Step 1: Roast the Vegetables

Start by preparing your vegetables. The roasting process is what really brings out the natural sweetness of each veggie and gives them a delicious char. Here’s how to do it:

1. Preheat your oven to 400°F (200°C).
2. Chop the vegetables into bite-sized pieces. Try to keep the pieces consistent in size to ensure even cooking.
3. Drizzle the vegetables with olive oil, and toss them with garlic, salt, pepper, and your chosen herbs (oregano and thyme work wonders!).
4. Spread them out on a baking sheet in a single layer, and roast for about 20-25 minutes, or until they’re tender and lightly browned. You can flip them halfway through to ensure even roasting.

Step 2: Prepare the Tofu

While the vegetables are roasting, it’s time to work on the tofu. The key to making tofu delicious is pressing out excess moisture and seasoning it well:

1. Drain the tofu and press it to remove as much liquid as possible. You can use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top.
2. Cut the tofu into cubes.
3. Heat a non-stick skillet over medium heat, add a little olive oil, and sauté the tofu cubes for about 5-7 minutes. You want the tofu to get slightly crispy on the edges.
4. Season with a little salt, pepper, and paprika for extra flavor.

Step 3: Make the Creamy Sauce

While the vegetables and tofu are cooking, let’s prepare the creamy sauce that will tie everything together:

1. In a blender, combine soaked cashews (if using), vegetable broth, nutritional yeast, lemon juice, and a pinch of salt and pepper.
2. Blend until smooth and creamy. If the sauce is too thick, you can add a little more broth to reach your desired consistency.

Step 4: Assemble the Casserole

Now comes the fun part—assembling the casserole!

1. In a large casserole dish, layer the roasted vegetables and sautéed tofu.
2. Pour the creamy sauce evenly over the top, making sure everything is well-coated.
3. Sprinkle with some vegan cheese and additional herbs if desired.
4. Bake the casserole in the oven at 350°F (175°C) for 15-20 minutes, until it’s bubbly and the top is slightly golden.