Broccoli, Potato, and Tofu Casserole recipe

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Ingredients

1 (16 ounce) package firm tofu
2 tablespoons olive oil
1 ½ pounds baby yellow potatoes (such as Trader Joe's® Dutch Yellow®), quartered
4 cloves garlic, chopped
1 head broccoli, cut into florets
2 cups shredded Cheddar cheese

Nutrition Info

538.2 calories
carbohydrate: 39.4 g
cholesterol: 59.3 mg
fat: 31.4 g
fiber: 5.1 g
protein: 29.1 g
saturatedFat: 13.7 g
servingSize: -
sodium: 394.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.

  3. Meanwhile, pour olive oil in the bottom of a casserole dish. Add potatoes and garlic, toss to combine.

  4. Bake in the preheated oven for 30 minutes.

  5. While potatoes are baking, drain and discard the accumulated liquid from the tofu. Chop tofu into small cubes.

  6. Remove potatoes from the oven and stir in broccoli and tofu cubes. Bake for 10 minutes. Mix in Cheddar cheese and bake until cheese has melted, about 10 minutes more.

Recipe Yield

4 servings

Recipe Note

Easy blend of broccoli, potatoes, and tofu for a cold winter day. Serve with Sriracha sauce.

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