Potato tofu casserole
Savor the rich and flavorful Potato Tofu Casserole, a delicious blend of tender potatoes, hearty tofu, and black beans, spiced perfectly with cumin, paprika, and chili powder. This vegan-friendly casserole is enhanced with a zesty mix of soy sauce, vinegar, and a medley of aromatic spices, all baked to perfection in a tangy tomato puree. Perfect for a cozy dinner or meal prep!
- 11 Jul 2024
- Cook time 30 min
- Prep time 30 min
- 6 Servings
- 18 Ingredients
Potato tofu casserole is a delightful and nutritious dish that marries the flavors of seasoned tofu, hearty potatoes, and savory black beans, all brought together in a rich tomato sauce. This vegan-friendly recipe is perfect for a comforting meal that is packed with protein and fiber. The combination of spices and ingredients promises a depth of flavor that will make this casserole a family favorite.
Ingredients:
Instructions:
- Press the tofu for about 20 minutes to remove excess moisture. After pressing, cut the tofu into 1-inch cubes.
2. Marinate the Tofu:
- In a large bowl, combine the vinegar, soy sauce, pepper sauce, chili powder, ground cumin, garlic powder, dried oregano, onion powder, coriander leaves, paprika, and cinnamon.
- Add the tofu cubes to the bowl and gently toss to coat them with the marinade. Let sit for at least 15 minutes for the flavors to absorb.
- Preheat your oven to 375°F (190°C).
- Heat the vegetable oil in a large skillet over medium heat.
- Add the finely chopped onion and minced garlic to the skillet. Sauté for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
- Add the marinated tofu to the skillet with the onions and garlic. Cook for an additional 5-7 minutes, turning occasionally, until the tofu is lightly browned.
- In a large casserole dish, spread a layer of tomato puree on the bottom.
- Add a layer of thinly sliced potatoes over the tomato puree.
- Spread a layer of the tofu mixture over the potatoes.
- Sprinkle about half of the black beans evenly over the tofu mixture.
- Repeat the layers: tomato puree, potatoes, tofu mixture, and black beans. Finish with a final layer of tomato puree on top.
- Cover the casserole dish with aluminum foil.
- Bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is slightly browned and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh coriander leaves if desired.
- Serve warm and enjoy your delicious Potato Tofu Casserole! This dish pairs well with a side salad or steamed vegetables.
Tips:
- Press the tofu before cooking to remove excess moisture, which will help it absorb the spices better and achieve a firmer texture.
- Cut the potatoes into even-sized pieces to ensure they cook evenly in the casserole.
- For an extra burst of flavor, marinate the tofu in the soy sauce, vinegar, and spice mix for at least 30 minutes before cooking.
- If you prefer a bit of crunch, consider adding breadcrumbs or crushed nuts on top of the casserole before baking.
- Feel free to adjust the level of spices to your taste, especially if you prefer more or less heat in your dish.
Your potato tofu casserole is now ready to be enjoyed. This dish serves as a wholesome meal that is both satisfying and packed with nutrients. Whether you're serving it to family or friends, this casserole is sure to impress with its delightful blend of flavors and hearty ingredients. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 10g | 27% |
| Sugar 9g | 9% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.71g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 72mg | 14% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 4.10mg | 26% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 46% |
| Vitamin E 3.03mg | 20% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.76mg | 0% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 1430mg | 42% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 1.77mg | 16% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |