I love dinner meals that you can throw together pretty easily but still taste great.
This baked tofu and vegetable casserole with quinoa is definitely that. It tastes fabulous and it’s healthy too. Now I know we often have different definitions of ‘health’ but honestly this is one that most people would probably agree on!
Lotsa veg, healthy protein, and some great pseudograins with the quinoa – see it’s not even a grain, it’s actually a seed – so even healthy for those folks who don’t like the grains! Gluten-free yo!
And for lazy folk like me, this is a good one as it doesn’t require you to do too much.
Just chop up the veg, press the tofu (or don’t, it’s not essential), throw it all in the casserole dish with a simple cooking sauce that you whip up in literally 1 minute, and Bob’s your bloomin’ uncle.
Steam the quinoa for literally the easiest way to do it that I’ve ever discovered, and you have a hearty, delicious, nourishing meal that is tasty as holy heck too.
I generally always steam the quinoa, because you don’t have to do anything at all except set it and forget it.
1 cup of quinoa to 1 and a 1/4 cups water, put it in the steamer tray (as pictured) and steam for 30 minutes. Done.
But if you have another way of cooking quinoa that you prefer, then go on with your bad self.
The casserole dish goes into the oven for around 45 minutes, but you do have to bring it out every fifteen minutes to give it a stir.
By the time the casserole is ready, the quinoa has been waiting patiently for a good few minutes already, toss them up together and serve!
Any leftovers make a great lunch for the next day that you can eat cold (it’s great!).
You will love this baked tofu and vegetable casserole for being so healthy, hearty, satisfying, nourishing, and delicious all at once.
Have it for dinner on any night that you want something wholesome but don’t want to have to mission out for it.
So let us know what you think of this recipe by leaving a comment! Rate it and leave a comment when you make it to let us know how it went! And we’d love it if you took a pic and tagged it #lovingitvegan on instagram. And share far and wide with anyone looking for wholesome dinner ideas! Thank you!
- 10.5 oz (300g) Butternut
- 1 Red Bell Pepper (Capsicum)
- 1 Large Carrot
- 9 oz (250g) White Button Mushrooms
- 3.5 oz (100g) Broccoli Florets
- 12 oz (340g) Extra Firm Tofu
- For the Sauce:
- 3 Tbsp Maple Syrup or Date Honey
- 2 Tbsp Olive Oil
- 3 Tbsp Soy Sauce
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Garlic and Herb Spice (or any dried herb spice of your choice)
- For Serving:
- Cooked Quinoa
- Fresh Chopped Cilantro (optional)
- Preheat the oven to 450 degrees fahrenheit (230 degrees celsius)
- Dice up the veggies and tofu and place into the casserole dish. If you want a firmer baked tofu texture then press it for 20 minutes first, ideally using a Tofu Press.
- Mix up the sauce ingredients in a bowl and pour over the vegetables in the casserole dish, mix in.
- Cover the casserole dish and place into the oven.
- While the casserole is cooking, place the cup of quinoa along with 1 and a ¼ cups of water into the steamer tray of your steamer.
- Set it to steam for 30 minutes.
- When the vegetables are soft and cooked in the casserole, remove from the oven and allow to cool for 15 minutes.
- Mix in the quinoa and serve with some fresh chopped cilantro (optional)
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