We live in the midwest, and here in the midwest we tend to love our casseroles. I make a great turkey, cheddar and broccoli casserole. It’s my go-to when I’m in need of some real comfort food. Being vegan means our teenage daughter has been missing out on my usual casseroles, so I wanted to give this recipe from the Vegan Stoner Cookbook a try. It turned out pretty good. Not something I would make just for me, but our daughter and her boyfriend (also vegan) both really enjoyed it.
What you’ll need:
1 package of firm tofu
1 head of fresh cauliflower
2 tbs vegetable oil
1/2 cup vegetable broth
2 tbs Adobo spice
4 tbs nutritional yeast
2 cups frozen vegetables
1 bag of frozen tater tots
Salt & pepper to taste
1 tbs chili powder (optional)
Mash the tofu and cook in an oiled pan. Add 1 tbs Adobo spice and optional chili powder. Cook until it is dry, and sticking together. Spread tofu mix into a pie pan.
Cook frozen vegetables in oiled pan, but don’t over cook. Spread the vegetables over tofu mixture.
Cut and cook the cauliflower until soft. Then toss in blender. Add vegetable broth, remaining Adobo spice and nutritional yeast. Blend well.
Pour and spread mixture evenly over the vegetables and tofu. A dash of salt and pepper. Then top with tater tots and bake at 400 degrees for 45 minutes or until tots are slightly browned and mixture looks think, and baked around the edges.
The vegetables really make this dish tasty, as long they are not over cooked. I don’t know if this casserole is one you can make ahead or even freeze, but the leftovers were pretty tasty. In-fact it was a bit more flavorful the second day.
Have a vegan recipe you’d like to share? Email me at firstname.lastname@example.org.