Home Simple Vegan Plant-Based Recipes Italian Tofu Bake | The Whole Food Plant Based Cooking Show

Italian Tofu Bake | The Whole Food Plant Based Cooking Show

Italian Tofu Bake | The Whole Food Plant Based Cooking Show

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.

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

14 ounces extra firm tofu, sliced in half
8  ounces sliced mushrooms
1 red onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
8 ounces frozen spinach
14 ounce can chopped tomatoes
6 ounce can tomato paste
1/4 cup kalamata olives, diced
1/2 cup vegetable broth
2 teaspoons Braggs liquid aminos or soy sauce
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon tarragon (optional)
1/2 teaspoon cracked pepper
1/2 cup red win (or more vegetable broth)

Cheese Sauce
1/4 cup rolled oats
3/4 cup unsweetened soy milk (or plant based milk of your choice)
1/4 cup nutritional yeast
2 teaspoons dijon mustard
1 tablespoon white wine vinegar
1 teaspoon Braggs liquid aminos or soy sauce
1/2 teaspoon onion powder

Instructions

  1. Preheat oven to 400°F.
  2. Sauté onions, mushrooms, and red pepper together until the the mushrooms are sweated out and the onions are translucent.
  3. Add the garlic halfway through cooking the onion mixture.
  4. 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.
  5. Add the remaining ingredients to a large mixing bowl and stir in the cooked vegetable mixture.
  6. Ladle a few spoonfuls of this mixture into the bottom of a 9×13 baking dish.
  7. 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.
  8. Pour the remaining sauce over the top of the tofu.
  9. Bake for 20 minutes.
  10. Blend the sauce ingredients in the blender.
  11. Pour the sauce over the tofu and vegetables.
  12. Bake for another 20 minutes.
  13. Serve over noodles, potatoes or rice.

Did You Make This Recipe?

Italian Tofu Bake

Italian Tofu Bake | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Italian Tofu Bake | The Whole Food Plant Based Cooking Show

Italian Tofu Bake | The Whole Food Plant Based Cooking Show

Italian Tofu Bake | The Whole Food Plant Based Cooking Show

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.

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

14 ounces extra firm tofu, sliced in half
8  ounces sliced mushrooms
1 red onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
8 ounces frozen spinach
14 ounce can chopped tomatoes
6 ounce can tomato paste
1/4 cup kalamata olives, diced
1/2 cup vegetable broth
2 teaspoons Braggs liquid aminos or soy sauce
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon tarragon (optional)
1/2 teaspoon cracked pepper
1/2 cup red win (or more vegetable broth)

Cheese Sauce
1/4 cup rolled oats
3/4 cup unsweetened soy milk (or plant based milk of your choice)
1/4 cup nutritional yeast
2 teaspoons dijon mustard
1 tablespoon white wine vinegar
1 teaspoon Braggs liquid aminos or soy sauce
1/2 teaspoon onion powder

Instructions

  1. Preheat oven to 400°F.
  2. Sauté onions, mushrooms, and red pepper together until the the mushrooms are sweated out and the onions are translucent.
  3. Add the garlic halfway through cooking the onion mixture.
  4. 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.
  5. Add the remaining ingredients to a large mixing bowl and stir in the cooked vegetable mixture.
  6. Ladle a few spoonfuls of this mixture into the bottom of a 9×13 baking dish.
  7. 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.
  8. Pour the remaining sauce over the top of the tofu.
  9. Bake for 20 minutes.
  10. Blend the sauce ingredients in the blender.
  11. Pour the sauce over the tofu and vegetables.
  12. Bake for another 20 minutes.
  13. Serve over noodles, potatoes or rice.

Did You Make This Recipe?

Italian Tofu Bake