Italian Tofu Bake

by Jill Dalton

Italian Tofu Bake

Jill Dalton
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.
4.25 from 4 votes
Servings 6 people
Prep 15 mins
Cook 40 mins
Total 55 mins

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

Ingredients
  

Cheese Sauce

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

You may also like

10 comments

Diane Barnett November 13, 2021 - 11:28 am

What is the name brand of tofu you used in this recipe?

Reply
Jill Dalton November 18, 2021 - 9:19 am

Wildwood extra firm, high protein

Reply
housks2 November 13, 2021 - 4:47 pm

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

Reply
Kristine S November 18, 2021 - 7:15 pm

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.

Reply
Patricia Laichour November 19, 2021 - 5:10 pm

Whats the carb count

Reply
Lezlie Marshall December 29, 2021 - 6:36 pm

Should I drain the canned tomatoes?

Reply
Leslie Marshall December 29, 2021 - 6:41 pm

Just rewatched the video and got my answer: don’t drain the tomatoes🙂

Reply
Derek July 26, 2022 - 8:54 pm

This is the go-to mask when my partner needs comfort food. Thank you so much!

Reply
Angela September 20, 2022 - 7:52 am

Can you slice the tofu into thinner slices to be more like tofu chikun. Thinking of taking it to a church event.

Reply
Jill Dalton September 24, 2022 - 9:33 am

Yes

Reply

Leave a Reply to Jill Dalton Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: