Tofu Casserole with Mushrooms

Savor the comforting flavors of this Tofu Casserole with Mushrooms, a hearty, plant-based dish perfect for weeknight dinners and meal prep alike. Packed with protein-rich firm tofu, earthy cremini mushrooms, and a medley of fresh vegetables like carrots and celery, this casserole is as nutritious as it is delicious. A creamy, dairy-free sauce made with unsweetened plant-based milk, vegetable broth, and nutritional yeast ties everything together, while a golden breadcrumb topping adds a satisfying crunch. Served over a base of wholesome brown rice and infused with aromatic thyme and parsley, this dish is bursting with flavor and texture. Whether you're looking for a vegan comfort food option or a wholesome family dinner, this tofu casserole is sure to impress.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 14 oz Firm tofu
• 8 oz Cremini mushrooms, sliced
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 1.5 cups Unsweetened plant-based milk
• 1 cup Vegetable broth
• 3 tbsp Nutritional yeast
• 2 tbsp Cornstarch
• 2 tbsp Soy sauce or tamari
• 2 cups Cooked brown rice
• 2 tbsp Fresh parsley, chopped
• 1 tsp Dried thyme
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Bread crumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on it for 10-15 minutes. Then, crumble it into bite-sized pieces.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, sliced mushrooms, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables are tender and the mushrooms release most of their water.

Step 5

Add crumbled tofu to the skillet and cook for an additional 3 minutes, stirring occasionally.

Step 6

In a medium bowl, whisk together the plant-based milk, vegetable broth, nutritional yeast, soy sauce or tamari, cornstarch, dried thyme, salt, and black pepper until smooth. This will create the creamy sauce.

Step 7

Pour the sauce into the skillet with the tofu and vegetable mixture. Stir well and cook for 2-3 minutes until the sauce thickens.

Step 8

Remove the skillet from heat and stir in the cooked brown rice and chopped parsley.

Step 9

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 10

In a small bowl, toss the bread crumbs with the remaining 1 tablespoon of olive oil. Sprinkle the bread crumb mixture evenly over the top of the casserole.

Step 11

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

Step 12

Remove the casserole from the oven and let it cool for 5 minutes before serving.

Nutrition Facts

Serving size	2237.6 grams (2237.6g)

Amount per serving	% Daily Value*
Calories	1748

Total Fat 60.70g	78%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 5523mg	240%
Total Carbohydrate 228.50g	83%
Dietary Fiber 31.80g	114%
Total Sugars 33.10g
Protein 90.70g	181%

Vitamin D 173IU	864%
Calcium 1408mg	108%
Iron 18mg	98%
Potassium 4387mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 19.9%

Carbs: 50.1%