Creamy Vegan Tofu and Broccoli Casserole: Comfort Food, Elevated!

Broccoli casserole is a classic comfort food dish, but it’s often laden with dairy and less-than-ideal ingredients. This recipe reimagines the beloved casserole as a creamy, delicious, and completely vegan version using tofu as the star ingredient. This Tofu and Broccoli Casserole is not only healthier but also packed with flavor and texture, making it a satisfying and wholesome meal for the whole family. Forget everything you thought you knew about bland vegan food – this is a game-changer!

Why Tofu? Why Broccoli?

Tofu, especially firm or extra-firm tofu, offers a fantastic texture and is incredibly versatile. When prepared correctly, it absorbs flavors beautifully, creating a creamy and satisfying base for the casserole. It’s also a great source of plant-based protein, making this casserole a filling and nutritious option.

Broccoli is a nutritional powerhouse, loaded with vitamins, minerals, and fiber. Its slightly earthy flavor pairs perfectly with the creamy tofu sauce and adds a delightful crunch to the overall dish. Using both broccoli florets and stems (finely chopped) minimizes waste and maximizes flavor and texture.

The Secret to Creamy Vegan Casserole: Cashew Cream & Nutritional Yeast

The key to achieving that irresistibly creamy texture without any dairy is cashew cream. Soaking raw cashews in hot water and then blending them into a smooth cream creates a rich and decadent base for the sauce. Nutritional yeast, a deactivated yeast with a cheesy, nutty flavor, adds depth and umami, mimicking the taste of cheese without any dairy. The combination of cashew cream and nutritional yeast is pure vegan magic!

Ingredients You’ll Need:

* **Tofu:** 1 (14-16 ounce) package extra-firm tofu, pressed and cubed
* **Broccoli:** 1 large head of broccoli, cut into florets and stems finely chopped
* **Raw Cashews:** 1 cup, soaked in hot water for at least 30 minutes (or boiled for 10 minutes for a quicker soak)
* **Vegetable Broth:** 1 cup
* **Nutritional Yeast:** 1/4 cup
* **Lemon Juice:** 1 tablespoon
* **Garlic Powder:** 1 teaspoon
* **Onion Powder:** 1 teaspoon
* **Salt:** To taste
* **Black Pepper:** To taste
* **Olive Oil:** 2 tablespoons
* **Panko Breadcrumbs:** 1/2 cup (for topping)
* **Vegan Parmesan Cheese (Optional):** For topping
* **Optional Add-ins:** Chopped onions, mushrooms, bell peppers, vegan sausage crumbles

Equipment:

* Large skillet or pan
* Baking dish (9×13 inch)
* High-speed blender
* Tofu press (optional, but recommended)
* Cutting board
* Knife
* Mixing bowls

Detailed Instructions: Step-by-Step

**Step 1: Press the Tofu**

This is a crucial step to remove excess water from the tofu, allowing it to better absorb flavors and achieve a firmer texture. If you have a tofu press, follow the manufacturer’s instructions. If not, you can press the tofu by wrapping it in paper towels and placing a heavy object (like a stack of books or a cast-iron skillet) on top for at least 30 minutes.

**Step 2: Prepare the Broccoli**

Wash the broccoli thoroughly. Cut the head into florets. Separate the stems and finely chop them. This ensures they cook evenly with the florets. Don’t discard the stems! They’re packed with nutrients and add a nice texture to the casserole.

**Step 3: Sauté the Broccoli**

Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the broccoli florets and chopped stems. Sauté for 5-7 minutes, or until the broccoli is slightly tender-crisp. Season with salt and pepper to taste. Set aside.

**Step 4: Make the Cashew Cream**

Drain the soaked cashews and rinse them thoroughly. Place them in a high-speed blender along with the vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until completely smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is well incorporated. The cashew cream should be thick and velvety.

**Step 5: Sauté the Tofu**

Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the cubed tofu. Sauté for 8-10 minutes, or until the tofu is lightly golden brown and slightly crispy on all sides. This step adds a wonderful texture and flavor to the tofu. You can season the tofu with a little salt and pepper while it’s cooking.

**Step 6: Assemble the Casserole**

Preheat your oven to 375°F (190°C). In a large bowl, combine the sautéed broccoli, sautéed tofu, and the cashew cream sauce. Gently mix everything together until the broccoli and tofu are evenly coated in the sauce. At this point, you can add any optional add-ins like chopped onions, mushrooms, bell peppers, or vegan sausage crumbles. Stir to combine.

**Step 7: Transfer to Baking Dish and Top**

Pour the mixture into a 9×13 inch baking dish. Spread it out evenly. Sprinkle the top with panko breadcrumbs and vegan parmesan cheese (if using). The breadcrumbs will add a nice crunchy topping.

**Step 8: Bake!**

Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown. Keep an eye on it towards the end of the baking time to prevent the breadcrumbs from burning. If they start to brown too quickly, you can loosely cover the baking dish with aluminum foil.

**Step 9: Let it Cool (Slightly)**

Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the sauce to thicken slightly and prevents you from burning your mouth!

**Step 10: Serve and Enjoy!**

Serve the Tofu and Broccoli Casserole warm. It’s delicious on its own or as a side dish. It pairs well with a simple salad or roasted vegetables. Enjoy this comforting and healthy vegan meal!

Tips and Variations:

* **Broccoli Prep:** To ensure even cooking, cut the broccoli florets into similar sizes. If you prefer a softer broccoli texture, you can steam or blanch the broccoli florets for a few minutes before sautéing them.
* **Tofu Texture:** For an even firmer tofu texture, consider freezing the tofu before pressing it. Thawing it after freezing removes even more water.
* **Cashew Cream Consistency:** If your cashew cream is too thick, add a tablespoon or two of vegetable broth at a time until you reach your desired consistency. Conversely, if it’s too thin, you can add a few more raw cashews and blend again.
* **Add-ins:** Get creative with your add-ins! Other great options include roasted red peppers, spinach, kale, or even sun-dried tomatoes. Consider adding some vegan cheese shreds into the casserole mixture for an extra cheesy flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the cashew cream sauce for a little heat.
* **Make it Gluten-Free:** Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
* **Faster Cashew Cream:** If you are short on time, boil the cashews for 10 minutes instead of soaking for 30. This will soften them up quickly.
* **Leftovers:** Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
* **Make Ahead:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Nutritional Information (Approximate):

(Note: Nutritional information will vary depending on the specific ingredients used and serving size.)

* Calories: Approximately 350-450 per serving
* Protein: 15-20 grams
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams
* Fiber: 5-8 grams

This Tofu and Broccoli Casserole is a testament to the fact that vegan food can be both delicious and satisfying. It’s a perfect weeknight meal that’s easy to prepare and packed with nutrients. Give it a try and let us know what you think in the comments below!

Related Posts:

* Vegan Mac and Cheese with Butternut Squash
* Creamy Vegan Tomato Soup
* Easy Vegan Chili Recipe
* The Ultimate Guide to Cooking with Tofu

Enjoy your healthy and delicious Tofu and Broccoli Casserole!