9K
Italian Tofu Bake
This Plant Based Italian Tofu Bake is the perfect dish to serve on a cold fall evening filling your home with its comforting, spice filled aroma. Hearty and full of veggies, it is best served over a bed of pasta, rice or potatoes.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Equipment
Ingredients
- 14 ounces extra firm tofu, sliced in half
- 8 ounces mushrooms, sliced
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 8 ounces frozen spinach
- 14 ounce tomatoes, chopped
- 6 ounce tomato paste
- ¼ cup kalamata olives, diced
- ½ cup vegetable broth
- 2 teaspoons Bragg liquid aminos, or soy sauce
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon tarragon, optional
- ½ teaspoon cracked pepper
- ½ cup red wine, or more vegetable broth
Cheese Sauce
- ¼ cup organic rolled oats
- ¾ cup soy milk, unsweetened, or plant based milk of your choice
- ¼ cup nutritional yeast
- 2 teaspoons dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon Bragg liquid aminos, or soy sauce
- ½ teaspoon onion powder
Instructions
- Preheat oven to 400°F.
- Sauté onions, mushrooms, and red pepper together until the the mushrooms are sweated out and the onions are translucent.
- Add the garlic halfway through cooking the onion mixture.
- Add the frozen spinach to the pan with the onion mixture when it is done cooking so the residual heat will start to wilt the spinach.
- Add the remaining ingredients to a large mixing bowl and stir in the cooked vegetable mixture.
- Ladle a few spoonfuls of this mixture into the bottom of a 9×13 baking dish.
- Place the tofu on top of the sauce in the baking dish and poke a bunch of holes in the tofu so that it will soak up more of the sauce.
- Pour the remaining sauce over the top of the tofu.
- Bake for 20 minutes.
- Blend the sauce ingredients in the blender.
- Pour the sauce over the tofu and vegetables.
- Bake for another 20 minutes.
- Serve over noodles, potatoes or rice.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 179kcalCarbohydrates: 24gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 507mgPotassium: 1049mgFiber: 6gSugar: 11gVitamin A: 5791IUVitamin C: 45mgCalcium: 173mgIron: 4mg
10 comments
What is the name brand of tofu you used in this recipe?
Wildwood extra firm, high protein
Absolutely love the Outback Black Bread. I added some raisins in the batch I made this afternoon. Not needed, but my husband has fond memories of black bread in a can with raisins. Thank you for your weekly recipes. I usually make each one! Karen
Loved the sauce! I think I will make extra ‘cheese’ sauce next time. I will also cut the tofu into smaller pieces. The tofu did remind us of ricotta cheese.
Whats the carb count
Should I drain the canned tomatoes?
Just rewatched the video and got my answer: don’t drain the tomatoes🙂
This is the go-to mask when my partner needs comfort food. Thank you so much!
Can you slice the tofu into thinner slices to be more like tofu chikun. Thinking of taking it to a church event.
Yes