This vegetable casserole is easy to make and healthy too! Crispy veggies and tofu are baked to perfection and topped with a simple sauce.
- 12 oz (340g) Extra Firm Tofu (Pressed, Cubed)
- 3 cups (450g) Butternut Squash (Peeled and Cubed)
- 1 Medium Red Bell Pepper (Chopped)
- 1 Large Carrot (Chopped)
- 1 cup (100g) Zucchini (Sliced)
- 2 and 1/2 cups (240g) Button Mushrooms (Sliced)
- 2 cups (160g) Broccoli Florets
- 2 Tbsp Sesame Oil
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Basil
- 1 tsp Dried Thyme
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
For the Sauce:
For Serving (Optional):
- Cooked Quinoa
- Fresh Chopped Parsley
- Lemon Wedges
- Preheat the oven to 400°F (200°C).
- Press the block of tofu, ideally using a tofu press, or by placing it on a plate, with another plate on top of it and something heavy on top of that (like a heavy pot) and let it press for 20 minutes.
- While the tofu is pressing, prepare your veggies.
- When the tofu has pressed, cut it into cubes.
- Add the peeled and chopped butternut squash, chopped red bell pepper, chopped carrot, sliced zucchini, sliced mushrooms, broccoli florets and the cubed tofu to a mixing bowl.
- Add the sesame oil, crushed garlic, dried basil, dried thyme, sea salt and black pepper and toss the vegetables and tofu with the oil and spices so that they’re lightly covered.
- Transfer the veggies to a 9×13 baking dish and spread them out. Cover with foil and bake for 35-45 minutes until the veggies are soft and cooked.
- While the veggies are baking, cook up some quinoa, according to package instructions, to serve alongside the veggies.
- Mix up your sauce by adding the toasted sesame oil, maple syrup, soy sauce and crushed garlic to a measuring jug and whisking it to combine.
- When the veggies are cooked, pour the sauce over the top of the veggies and toss the veggies to mix it in.
- Serve alongside the quinoa with a sprinkle of fresh chopped parsley on top and some lemon wedges on the side.
*If you’d like this meal to be entirely gluten-free then use a gluten-free soy sauce or use tamari instead.
*This is a great option to make ahead of time as you can prepare all your veggies and tofu and get your casserole ready to bake, but instead of baking, cover with foil and refrigerate. Then when you’re ready, you can just preheat the oven and bake it!
*Leftovers keep very well in the fridge for 4-5 days.
*Nutritional information is for the vegetable casserole only and excludes quinoa.
- Category: Entree, Savory, Gluten-Free
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Serve (of 6)
- Calories: 238
- Sugar: 10.9g
- Sodium: 617mg
- Fat: 13.1g
- Saturated Fat: 2g
- Carbohydrates: 21.6g
- Fiber: 4.6g
- Protein: 10.7g
Keywords: vegetable casserole, vegan casserole