The Whole Food Plant Based Cooking Show
Italian Tofu Bake
Calories: 179kcal
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.
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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 9x13 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.
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Nutrition
Calories: 179kcal | Carbohydrates: 24g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 507mg | Potassium: 1049mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5791IU | Vitamin C: 45mg | Calcium: 173mg | Iron: 4mg
