BBQ tofu casserole

I love making casseroles, especially when it is a little bit cold out. They are also super convenient for nights when dinner is delayed or someone shows up late. I enjoy layering the ingredients and having the down time as it bakes to perfection in the oven. This is a vegan version, but add cheese if you like!

BBQ tofu casserole


1/2 block firm tofu, pressed and broken into small pieces
1/4 cup BBQ sauce

1-2 Tablespoons vegetable oil
1/2 red bell pepper, chopped
1 small zucchini, sliced in rounds
1/2 medium onion, chopped
1/2 cup frozen corn

1/2 cup mashed sweet potato
1/2 jalapeno, minced

To do:

Prepare sweet potatoes. Either scrub, pierce with a knife and bake for 1 hour at 400 degrees F. or peel, cube and simmer in water for 10-15 minutes or until soft.

Slice tofu and press between clean cotton towels. Place a heavy pot on top to optimize the process.

Prepare vegetables and sauté in vegetable oil until they are as you like them. I like the vegetables on the “well done” side, cooking them to the point that they begin to caramelize. You might prefer them more crisp and opt to cook them less.

In a pyrex loaf pan, crumble the tofu and add the BBQ sauce, stir so the tofu is well coated. Top with sautéed vegetables and mashed sweet potato, and sprinkle the minced jalapeños on top,

Bake at 350 degrees F for 30 minutes.

Serve with a spicy cilantro pesto:

1/2 jalapeno, minced
1/2 cup minced cilantro
1 scallion, finely sliced in rounds
pinch of salt
1 lime, juiced

BBQed tofu casserole

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