Tofu And Broccoli Casserole Recipes

TOFU AND BROCCOLI CASSEROLE

Tofu and Broccoli Casserole image

This is like a chicken and broccoli casserole except it uses tofu. It's fast, easy, and delicious!

Provided by VeggieLovinHippie

Categories Broccoli Casserole

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 (14 ounce) package tofu, frozen and thawed
2 (16 ounce) packages frozen chopped broccoli
1 tablespoon extra-virgin olive oil, or as needed
2 cloves garlic, diced
2 (10.5 ounce) cans condensed broccoli cheese soup
¾ cup milk
1 (12 ounce) package dry bread stuffing mix
1 cup shredded Cheddar cheese
1 dash chili powder, or to taste
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Slice tofu into 1/4-inch cubes.
Place frozen broccoli in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high power until tender, 3 to 4 minutes. Drain.
Heat oil in a skillet over medium heat. Add garlic and cook until fragrant. Add tofu and fry for 3 to 5 minutes. Remove from the heat.
Empty condensed soups into a bowl and stir in milk. Mix in dry stuffing mix. Add broccoli, fried tofu, Cheddar cheese, chili powder, and pepper; mix to combine. Dump into a 9x13-inch casserole dish.
Cook in the preheated oven for 20 to 25 minutes. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 498.9 calories, Carbohydrate 62.8 g, Cholesterol 26.7 mg, Fat 18.2 g, Fiber 6.6 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1718.5 mg, Sugar 10.2 g

TOFU CASSEROLE WITH MUSHROOMS

Tofu Casserole With Mushrooms image

Tofu is tasteless but loves to take on the flavors of what it is cooked with. Some people say you have to acquire a taste. This is a well balanced meal in one pot dish.

Provided by Bergy

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons butter or 2 teaspoons margarine
1 cup sliced mushrooms
1/2 cup chopped onion
3 garlic cloves, minced
4 ounces uncooked brown rice
2 cups broccoli florets, blanched
1 lb extra firm tofu, cut into 1/2 inch dice
1 cup skim milk
2 tablespoons Worcestershire sauce
1/2 teaspoon nutmeg
salt & pepper
1 teaspoon red pepper flakes
4 ounces grated cheddar cheese

Steps:

Saute the mushrooms in the butter with the garlic& onions, stir, cook until the veggies are tender.
Place rice in the bottomof a shallow 2 quart baking dish.
Top with mushroom/onion mixture.
Add Broccoli and tofu.
Mix the milk with worcestersire, salt, pepper, nutmeg& red pepper flakes, pour evenly over the casserole.
Top with Cheddar.
Cover with foil& bake in 350F oven for 1 hour or until the rice is tender.
Uncover and bake for 5 minutes longer.

Nutrition Facts : Calories 375.6, Fat 17.4, SaturatedFat 8.6, Cholesterol 36.1, Sodium 340.1, Carbohydrate 34.7, Fiber 2.8, Sugar 3.3, Protein 23.1

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
Remove the lid and increase the heat to medium-high.
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
Return the tofu to the pan and toss to coat in the sauce.
Serve over white rice and garnish with scallions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

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