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Healthy Comfort Food: Easy (& Vegan) Casserole

Healthy Comfort Food: Easy (& Vegan) Casserole

Even though the weather has warmed up, Ive still been craving big bowls of yummy comfort food. This vegetable and tofu casserole is easy to make and fits the bill beautifully!

Did I mention that this is easy to make? Because it’s easy to make. Instead of chopping and properly cooking a bunch of veggies, I dumped in a healthy portion of frozen mixed vegetables. There’s very little supervised cooking time with this recipe, which is perfect! I was able to get this†vegetable and tofu casserole prepped, assembled, and ready to bake while feeding Darrol his supper. That’s basically a cooking dream come true in mom land.

More easy supper recipes: Chinese 5 Spice Hobo Dinner, Avocado Corn Cups, Lentil Loaf

Did I mention that it’s also super healthy and comforting? Because that is also true! It’s packed with veggies, and it’s a 100 percent whole food recipe, meaning no artificial ingredients at all. You might think of tofu as a processed ingredient, but it’s actually no more processed than cottage cheese. Check out my post on the day my friends and I made tofu from scratch to see how soy beans turn into tofu.

Id love to hear about your easy supper recipes, too! Whats cooking at your house?

Easy Vegetable and Tofu Casserole

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 6 cups mixed frozen vegetables (my mix had broccoli, cauliflower, and carrots)
  • 4 slices whole grain bread of your choice
  • 1 block extra firm tofu
  • 1/2 cup olive oil
  • 1 teaspoon each dried basil, dried oregano, and garlic powder
  • 1/4 cup nutritional yeast

Method

1. Preheat the oven to 350F.

2. Heat the 2 tablespoons of oil on medium-high heat in the bottom of a Dutch oven, add the onions, and give them a stir to coat them in the oil. Cover the pot and let those onions sweat until they’re soft and a little bit browned. About 8 minutes.

3. Add the frozen veggies, water, and soy sauce to the pan. Stir, and then cover. Cook for about 15 minutes, or until the veggies get tender.

4. Make the tofu topping: While that cooks, pop your bread into the toaster and crumble your tofu into a bowl. Stir in the remaining ingredients, and when the toast is ready crumble it into the bowl by hand.

5. Turn off the stove, and use the back of a wooden spoon to flatten out the veggies some. Spread the topping over the vegetables, then pop your casserole into the oven for 15 minutes, or until the tofu browns just a bit. Serve hot.

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Glue and Glitter

My name is Becky Striepe (pronounced "stree-pee," like "sleepy"), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission at Glue and Glitter is to make vegan food and crafts accessible to everyone! You can find me on Twitter, Facebook, and Pinterest.

57 comments

+ add your own
12:24PM PDT on Jun 21, 2014

Love casseroles too!

12:24PM PDT on Jun 21, 2014

Love Soups!

1:30AM PDT on May 4, 2014

Thank you :)

4:38AM PDT on Apr 19, 2014

with winter approaching i have pinned this for use in the near future :)

5:51PM PDT on Apr 18, 2014

thanks

7:54AM PDT on Apr 8, 2014

Thanks :))

3:59AM PDT on Apr 8, 2014

The recipe sounds much better than the picture looks. My family would eat this without the tofu. They aren't big fans. I'm trying to convert them, but it's not working.

3:27PM PDT on Apr 6, 2014

Thanks ... saved the recipe.

6:25AM PDT on Apr 6, 2014

Refreshing enough

2:34AM PDT on Apr 6, 2014

I LOVE TOFU...

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