Vegan Indian-Spiced Tofu Casserole
This vegan Indian-Spiced Tofu Casserole is perfect for any meal, from breakfast to dinner. Onions, carrots, celery and potatoes are baked with tofu cubes in a perfectly flavored tomato sauce that turns bubbly and jammy in the oven. Nut-free and gluten-free and you can easily tweak it for low-carb and soy-free diets.
Servings: 8 servings
Calories: 187kcal
Equipment
- 1 large oven-proof skillet (if you don't have an oven-proof skillet use a regular skillet and transfer the casserole to it after adding the tofu and before sprinkling on the cheese)
Ingredients
- 1 tablespoon avocado oil or any neutral oil
- 1 medium onion (thinly sliced)
- 1 stalk celery (finely chopped)
- 1 medium carrot (finely chopped)
- 1 heaping tbsp ginger garlic paste (you can make it by crushing together an inch-long knob of ginger with four garlic cloves)
- 1 jalapeno pepper (minced. Deseed for less heat.)
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon dried mint
- 1 pound potatoes (any waxy potato is fine, cubed)
- 28 oz tomato puree (I use canned. You can make your own with fresh tomatoes too)
- 2 teaspoon garam masala
- 16 oz baked tofu (cut into small cubes)
- 4 oz vegan mozzarella cheese shreds (optional but really nice)
- Salt and ground black pepper to taste
- 2 tablespoon cilantro (chopped)
Instructions
- Heat oil in a wide skillet, preferably an oven-proof one. Add the sliced onions with some salt and ground black pepper. Saute until the onions are very soft and lightly brown.
- Add the chopped celery and carrots and cook over medium heat for 4-5 minutes until the carrots are slightly tender.
- Stir in the ginger garlic paste and minced chili pepper and saute for a minute.
- Add the potatoes to the skillet and mix in. Cover the skillet, turn the heat to low, and cook the potatoes until they are almost tender, about 10 minutes.
- Add the turmeric, paprika, ground coriander , ground cumin and mint stir them into the vegetables.
- Set the oven to preheat to 350 degrees Fahrenheit/175 degrees Celsius.
- Stir in the tomato puree and a cup of water and mix. Let the tomatoes cook over medium-low heat for about 15 minutes. The sauce will darken considerably and the potatoes should be thoroughly cooked by this time.
- Stir in the garam masala followed by the tofu cubes. Mix well.
- Turn off the heat and sprinkle the vegan mozzarella shreds on top, if using.Bake 30 minutes or until the cheese has melted and the casserole is bubbly.
- Sprinkle the cilantro on top. Let stand 10 minutes before serving.
Notes
- You do not have to use baked tofu, especially if you like softer cubes of tofu in the casserole. Just use a 16-oz block of super firm or high-protein tofu or extra firm tofu with the water pressed out.
- For a low-carb diet, skip the carrots and potatoes and add other vegetables like zucchini, bell peppers or mushrooms.
- If you are soy-free, use two 15 oz cans of white beans instead of the tofu. Stir them into the caserole at the same time as you would the tofu and bake.
- Leftovers of the tofu casserole can be stored in the refrigerator for up to four days.
- For longer storage, freeze in an airtight container for up to three months. Defrost and reheat in a preheated 350 degree oven for 5-10 minutes or until warmed through.
Nutrition
Calories: 187kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 846mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1959IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 3mg