BROCCOLI, POTATO, AND TOFU CASSEROLE

Broccoli, Potato, and Tofu Casserole image

Easy blend of broccoli, potatoes, and tofu for a cold winter day. Serve with Sriracha sauce.

Provided by serge

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 1h10m

Yield 4

Number Of Ingredients 6

Ingredients

1 (16 ounce) package firm tofu
2 tablespoons olive oil
1 ½ pounds baby yellow potatoes (such as Trader Joe's® Dutch Yellow®), quartered
4 cloves garlic, chopped
1 head broccoli, cut into florets
2 cups shredded Cheddar cheese

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
Meanwhile, pour olive oil in the bottom of a casserole dish. Add potatoes and garlic; toss to combine.
Bake in the preheated oven for 30 minutes.
While potatoes are baking, drain and discard the accumulated liquid from the tofu. Chop tofu into small cubes.
Remove potatoes from the oven and stir in broccoli and tofu cubes. Bake for 10 minutes. Mix in Cheddar cheese and bake until cheese has melted, about 10 minutes more.

Nutrition Facts : Calories 538.2 calories, Carbohydrate 39.4 g, Cholesterol 59.3 mg, Fat 31.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 13.7 g, Sodium 394.4 mg, Sugar 2.1 g