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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A vegetarian version of an American classic. Fresh or frozen broccoli and cauliflower may be used, this is what I had on hand at the time. Don't forget to freeze the tofu the night before! Ingredients:
1/2 small onion, diced |
1 cup cremini mushroom, sliced |
0.5 (14 ounce) package frozen tofu, dethawed and cubed (you may substitute seitan) |
8 ounces broccoli, cut and steamed (i used 1 small crown) |
0.5 (10 ounce) package frozen cauliflower, dethawed |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup vegan mayonnaise |
2 teaspoons lemon juice (1/2 lemon) |
1 tablespoon curry powder |
pepper |
1 (2 1/4 ounce) can olives, sliced |
1 cup sharp cheddar cheese |
1/2 cup crushed cheez-it crackers |
olive oil (or butter) |
cooking spray |
Directions:
1. Grease an 8X8 inch baking pan and preheat the oven to 350 degrees.
2. Heat a small amount of olive oil in a medium sized pan over medium high heat. Add the onions and saute until translucent.
3. Add mushrooms and continue sauteeing until cooked, then add the cubed tofu.
4. Pour this mix into the baking dish, then layer the broccoli and cauliflower on top.
5. In a medium bowl, mix the mushroom soup, mayo, lemon juice, and curry powder. Add more lemon or curry to taste and pepper to taste, then add the olives.
6. Mix half of the cheese into the soup mixture, then pour the mixture over the casserole.
7. Sprinkle the remaining cheese over the casserole.
8. Sprinkle the cheez-it crumbs on top and spray with oil.
9. Bake casserole for 40-45 minutes Let cool for a few minutes before eating.
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