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Cauliflower and Tofu Casserole
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Description
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!
Ingredients
- 2 whole Cauliflowers, Chopped Into Bite Size Pieces
- 8 whole Tomatoes, Ripe
- 4 cloves Garlic
- ½ pounds, ⅞ ounces, weight Tofu, Extra Firm
- 2 whole Onions, Peeled, Diced
- ½ cups Dry Inactive Yeast Flakes
- ½ teaspoons Sea Salt
- ½ teaspoons Ground Pepper
- ½ cups Mixed Dry Herbs (I Used Basil, Thyme, Parsley, Oregano)
Preparation
Steam the cauliflower in a steamer basket over a pot of boiling water for about 15 minutes.
Add the tomatoes and the garlic cloves into your food processor and blend until you get a smooth paste. Set aside.
Mix the steamed cauliflower with the tofu, onions, dry yeast flakes, salt and pepper.
Put the mixture into a casserole pan. Pour the tomato sauce over the top. Sprinkle with dry herbs.
Bake in the oven at 375 degrees F for about 20-25 minutes.
Serve!
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