Broccoli, Potato, and Tofu Casserole

Baby yellow potatoes, fresh broccoli, firm tofu, and Cheddar cheese are a winning combination in this vegetarian casserole dish that's perfectly filling on a cold winter day.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 538 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven for 30 minutes.

Step 3

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.

Step 4

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

Step 5

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

Step 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.