Tofu Casserole With Mushrooms Recipes

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 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.

EGGPLANT TOFU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly, about 30 minutes.

VEGETABLE CASSEROLE WITH TOFU TOPPING

Steps:

• Sauté vegetables:
• Put oven rack in middle position and preheat oven to 350°F.
• Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
• Make topping:
• Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

CAULIFLOWER & TOFU CASSEROLE

Steps:

• Preheat oven to 205°C/400°F.
• Boil cauliflower boil 10-15 minutes until very tender. Drain well and set aside.
• Heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. Add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes).
• Add Recipe #369266 and cook another 2 minutes, stirring. Add salt and pepper to taste and remove from fire. Set aside (but keep it warm).
• Heat remaining oil in another pan, over medium-high heat. Add onion and cook until transparent (approximately 3 minutes). Add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour.
• Add tomatoes, tomato paste, Worcestershire sauce and broth. Add frozen peas and mushrooms. Pursue cooking another 4-5 minutes. Add salt and pepper to taste.
• Remover from fire and pour in a large baking dish.
• Heat butter and part of the milk in the microwave until very hot. Add to cauliflower and mash, until consistence is creamy. Add more milk if necessary. Add salt and pepper to taste.
• Cover tofu mixture with cauliflower puree, spreading evenly over top.
• Bake in the centre of the oven 25-30 minutes until top starts to brown.
• Remove from oven. Switch oven temperature to "broil" and add cheese over top of casserole. Return to oven. Watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. Serve.