I really enjoy making casseroles because I like eating foods that are creamy on the inside and crunchy on the outside. I made this dish a couple of days ago and it was a success! Even my “always-eating-meat-and-dairy” parents enjoyed it and trust me this means that it was good!
My granny used to make cauliflower casseroles but instead of tofu she used cheese. Heavenly combination! I really miss that recipe so I decided to “veganize” it. Hope you'll like it as much as I did!
Avg. 4.5/53 votos
Tiempo de Prep:
Romanian
Tiempo para Cocinar:
Raciónes:10 servings
Ingredientes
2 medium cauliflowers – chopped into bite size pieces
8 ripe tomatoes
2 onions – peeled, diced
4 garlic cloves
250g extra firm tofu
½ cup dry inactive yeast flakes
½ cup mixed dry herbs – I used basil, thyme, parsley, oregano
½ tsp sea salt
½ tsp ground pepper
Direcciones
Steam the cauliflower for about 15 minutes.
Add the tomatoes and the garlic cloves in your food processor and blend until you get a smooth paste.
Mix the cauliflower with tofu, onions, dry yeast flakes, salt and pepper.
Put the mixture in the casserole pan. Pour on top the tomato sauce.
Sprinkle with dry herbs.
Bake in the oven at 375 degrees for about 20-25 minutes.
Receta Cauliflower and Tofu Casserole
Romanian