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Add a photoI really enjoy making casseroles because I like eating foods that are creamy on the inside and crunchy on the outside. I made this dish a couple of days ago and it was a success! Even my “always-eating-meat-and-dairy” parents enjoyed it and trust me this means that it was good!
My granny used to make cauliflower casseroles but instead of tofu she used cheese. Heavenly combination! I really miss that recipe so I decided to “veganize” it. Hope you'll like it as much as I did!
Ingredients
- 2 medium cauliflowers â chopped into bite size pieces
- 8 ripe tomatoes
- 2 onions â peeled, diced
- 4 garlic cloves
- 250g extra firm tofu
- ½ cup dry inactive yeast flakes
- ½ cup mixed dry herbs â I used basil, thyme, parsley, oregano
- ½ tsp sea salt
- ½ tsp ground pepper
Directions
- Steam the cauliflower for about 15 minutes.
- Add the tomatoes and the garlic cloves in your food processor and blend until you get a smooth paste.
- Mix the cauliflower with tofu, onions, dry yeast flakes, salt and pepper.
- Put the mixture in the casserole pan. Pour on top the tomato sauce.
- Sprinkle with dry herbs.
- Bake in the oven at 375 degrees for about 20-25 minutes.
- Serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 10 servings | |
| Calories 137 | |
| Calories from Fat 89 | 65% |
| Total Fat 10.17g | 13% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 211mg | 9% |
| Potassium 477mg | 14% |
| Total Carbs 9.47g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.09g | 3% |
| Protein 3.95g | 6% |
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