This vegan cheesy broccoli bake is bound to be a hit at your next family gathering. It's super easy to make and high in protein thanks to the tofu and broccoli.
Ingredients
- 1 large onion chopped into medium dice
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 (16-ounce/450 g) package frozen broccoli
- 1 (12-ounce/340 g) package extra-firm silken tofu (the vacuum-packed kind)
- ½ cup (120 ml) vegetable broth
- ½ cup (120 ml) tahini
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon sweet paprika plus more for garnish
- ¼ cup (35 g) nutritional yeast flakes
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- Several dashes freshly ground black pepper
- 1 cup (100 g) breadcrumbs
Instructions
- Preheat a large pan over medium heat. Sauté the onion in the olive oil with a pinch of salt until translucent, about 5 minutes. Add the garlic and sauté for another minute. Add the broccoli, raise the heat a bit, and cook until the broccoli is thawed.
- Preheat the oven to 350°F (175°C). Lightly grease a 10 by 10-inch (25 by 25 cm) casserole dish. In a food processor, combine the tofu, vegetable broth, tahini, and lemon juice and blend until completely smooth. Add half of the broccoli mixture, the paprika, nutritional yeast, salt, and pepper and pulse a few times until well combined.
- Without running the food processor, stir in the breadcrumbs with a spatula. I do this just to save a dish, but you can transfer to a mixing bowl to stir in the breadcrumbs there if you prefer. You just don’t want to food process them at this point because it would make the dish gummy.
- Transfer the mixture from the food processor to the casserole and spread it out evenly. Top with the remaining broccoli mixture and lightly press it into the bottom layer.
- Bake for 30 minutes, until golden on top. Let cool slightly, sprinkle with additional paprika, and serve.