Tofu And Vegetable Bake Recipe

Name: Tofu And Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vegetable mixture; 1 tablespoon vegan margarine; 1 teaspoon virgin coconut oil; 2 large red onions, finely chopped; 1/2 teaspoon sea salt; 2 medium courgettes, sliced; 1 large red bell pepper, diced; 1 tablespoon fresh tarragon; 8 medium asparagus spears; For the tofu cream; 200 g firm tofu; 1 tablespoon nutritional yeast; 150 ml water; 1/2 teaspoon agave nectar; 1 tablespoon self raising flour; 2 teaspoons egg replacement powder; 1/2 teaspoon sea salt; 1 teaspoon black pepper

Servings: persons

For the vegetable mixture
1 tablespoon vegan margarine
1 teaspoon virgin coconut oil
2 large red onions, finely chopped
1/2 teaspoon sea salt
2 medium courgettes, sliced
1 large red bell pepper, diced
1 tablespoon fresh tarragon
8 medium asparagus spears
For the tofu cream
200 g firm tofu
1 tablespoon nutritional yeast
150 ml water
1/2 teaspoon agave nectar
1 tablespoon self raising flour
2 teaspoons egg replacement powder
1/2 teaspoon sea salt
1 teaspoon black pepper

1
tart preparing the vegetable mixture by frying the red onion over a medium heat with the salt until the onions have started to soften and caramelise. Remove the asparagus tips from the spears and put these aside. Chop the rest of the asparagus and add to the pan with courgette, red pepper and tarragon. Continue to cook for around 12-15 minutes until the vegetables have become tender. Take off of the heat and put to one side.
2
Now prepare the tofu cream by placing all of the ingredients in a blender and processing until smooth and silky.
3
Add this mixture to the vegetable mixture in the pan and stir and combine well.
4
Pour the mixture into a greased 9 inch cake tin (with spring loaded sides) and place the asparagus tips on top, pressing into the mixture slightly.
5
ake for 40 minutes in a pre-heated oven at 200 degrees Celsius ( 400 F ). Remove the sides of the cake tin and put back into the oven for a further 5 minutes. Remove and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the vegetable mixture, 1 tablespoon vegan margarine, 1 teaspoon virgin coconut oil, 2 large red onions, finely chopped, and more.

Yes, Tofu And Vegetable Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu And Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions