Broccoli, Potato, and Tofu Casserole

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

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.

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

Categories

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