One Pot Tofu Casserole Recipes

ONE POT TOFU CASSEROLE

Steps:

• In a heated oil pan at high heat, add the tofu cubes and grill until the pieces are crispy on the outside (about 8 minutes)
• Remove the tofu from the pan, set aside.
• Add another 1 tablespoon oil over medium high heat and add all the vegetables. cook until vegetables are tender. (About 10 minutes)
• Add the tofu to the vegetables and continue cooking for 2 minutes
• Add the cheese on top, put under the broiler for 2 minutes.
• Garnish with cilantro and green onions

TOFU AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice tofu into 1/4-inch cubes.
• Place frozen broccoli in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high power until tender, 3 to 4 minutes. Drain.
• Heat oil in a skillet over medium heat. Add garlic and cook until fragrant. Add tofu and fry for 3 to 5 minutes. Remove from the heat.
• Empty condensed soups into a bowl and stir in milk. Mix in dry stuffing mix. Add broccoli, fried tofu, Cheddar cheese, chili powder, and pepper; mix to combine. Dump into a 9x13-inch casserole dish.
• Cook in the preheated oven for 20 to 25 minutes. Let cool for 5 to 10 minutes before serving.

TOFU CASSEROLE WITH MUSHROOMS

Steps:

• Saute the mushrooms in the butter with the garlic& onions, stir, cook until the veggies are tender.
• Place rice in the bottomof a shallow 2 quart baking dish.
• Top with mushroom/onion mixture.
• Add Broccoli and tofu.
• Mix the milk with worcestersire, salt, pepper, nutmeg& red pepper flakes, pour evenly over the casserole.
• Top with Cheddar.
• Cover with foil& bake in 350F oven for 1 hour or until the rice is tender.
• Uncover and bake for 5 minutes longer.

TOFU, RICE AND VEGETABLE CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
• In the same saucepan, melt the margarine and add the onion and curry powder. Note that you might want to add a bit of tamari, Bragg's Liquid Aminos, or salt if you're using curry powder that does not contain salt.
• Cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
• When through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
• Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
• Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
• Remove it from the heat and stir it into the rice that's in the casserole dish.
• Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
• Fluff the rice with a fork and serve.