Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with 2 Tbs Italian breadcrumbs and layer on top.

Ingredients

Serves: 4 Time: 45-55 minutes

Layered Roasted Vegetable Casserole

• 1 large zucchini, thinly sliced
• 1 large yellow squash, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 medium bell pepper, thin & round sliced
• 1/2 cup Bella or white mushrooms, thinly sliced
• 12 oz. cherry tomatoes
• 1 cup pasta or tomato sauce
• 1 package extra-firm tofu, drained, patted dry, & crumbled
• 1/4 cup vegan mozzarella plus extra for topping
• 1/2 cup nutritional yeast
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 leaves fresh basil or 1 tsp dried basil
• Olive oil

Directions

1. Begin by preparing all of your vegetables and set them aside on a sheet pan. Lightly coat them with a touch of olive oil.
2. Then, preheat the broiler on your oven.
3. After you have drained your tofu, prepare the tofu layer by crumbling the tofu into a bowl by hand or with a fork and mixing in the vegan mozzarella and seasonings.
4. Once the broiler is hot, place the vegetables in the broiler and cook for 6-7 minutes, rotating halfway until they are lightly crisp.
5. Meanwhile, in a cast-iron or stovetop skillet, heat about 1 Tbs olive oil on high.
6. Spread the tofu mix out into a single layer in the skillet or pan and cook without stirring for 4 minutes.
7. Flip the tofu and cook the other side for another 3-5 minutes or until the tofu is starting to crisp.
8. Remove vegetables from the broiler and tofu from the heat.
9. Preheat the oven to 350ºF
10. You may use the cast-iron skillet if it is deep enough to layer your casserole or use a square 8 or 9 inch casserole dish.
11. Whichever vessel you’re using, spread out half of the pasta or tomato sauce on the bottom.
12. Then, alternate your layers with about 1/3 of your vegetables with 1/2 the tofu mix starting with the vegetables and then ending with a layer of vegetable on top.
13. Add the remainder of the pasta sauce on the top and sprinkle on a touch of extra vegan mozzarella.
14. Place in the oven and bake for 25-30 minutes or until bubbly and lightly crisp on top.
15. Remove from the oven once cooked, serve and enjoy!

Store leftovers in the refrigerator for up to 3 days.

Nutrition Information

Nutrition Disclaimer

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