Baked Tofu and Vegetable Casserole with Quinoa

  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4


Hearty and wholesome baked tofu and vegetable casserole. Gluten-free and vegan this is an ideal dinner meal for when you want something deliciously healthy but easy to throw together.


  • 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)


  1. Preheat the oven to 450 degrees fahrenheit (230 degrees celsius)
  2. 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.
  3. Mix up the sauce ingredients in a bowl and pour over the vegetables in the casserole dish, mix in.
  4. Cover the casserole dish and place into the oven.
  5. While the casserole is cooking, place the cup of quinoa along with 1 and a 1/4 cups of water into the steamer tray of your steamer.
  6. Set it to steam for 30 minutes.
  7. When the vegetables are soft and cooked in the casserole, remove from the oven and allow to cool for 15 minutes.
  8. Mix in the quinoa and serve with some fresh chopped cilantro (optional)


*The link to the Tofu Press is an affiliate link.

  • Category: Entree, Casserole
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 422
  • Sugar: 16.9g
  • Sodium: 693mg
  • Fat: 15.2g
  • Saturated Fat: 1.3g
  • Carbohydrates: 47.6g
  • Fiber: 8g
  • Protein: 19.5g