Tofu and Vegetable Bake

Name: Tofu and Vegetable Bake
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon vegan margarine; 1 teaspoon virgin coconut oil; 2 large red onions, finely chopped; ½ teaspoon sea salt; 2 medium courgettes, sliced; 1 large red bell pepper, diced; 1 tablespoon fresh tarragon; 8 medium asparagus spears; 200 g firm tofu; 1 tablespoon nutritional yeast; 150 ml water; ½ teaspoon agave nectar; 1 tablespoon self-raising flour; 2 teaspoons egg replacement powder; ½ teaspoon sea salt; 1 teaspoon black pepper

Recipe GLPRef141ac92bae34

Main Course

45 min

137 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A wholesome Asian-inspired baked dish featuring layers of tender vegetables including zucchini, bell pepper, asparagus, and caramelized red onions, topped with a creamy tofu custard infused with fresh tarragon. This plant-based main is naturally high in fiber and serves four generously.

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Ingredients

1 tablespoon vegan margarine

1 teaspoon virgin coconut oil

2 large red onions, finely chopped

½ teaspoon sea salt

2 medium courgettes, sliced

1 large red bell pepper, diced

1 tablespoon fresh tarragon

8 medium asparagus spears

200 g firm tofu

1 tablespoon nutritional yeast

150 ml water

½ teaspoon agave nectar

1 tablespoon self-raising flour

2 teaspoons egg replacement powder

½ teaspoon sea salt

1 teaspoon black pepper

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of vegan margarine.
Heat the 1 tablespoon vegan margarine and 1 teaspoon coconut oil in a large skillet over medium heat. Add the finely chopped red onions and 1/2 teaspoon sea salt. Sauté for 8–10 minutes, stirring occasionally, until the onions become soft and lightly caramelized.
Add the sliced courgettes and diced red bell pepper to the skillet. Continue cooking for 5–6 minutes, stirring gently, until the vegetables begin to soften. Stir in the fresh tarragon and remove from heat.
Arrange the sautéed vegetable mixture evenly in the prepared baking dish. Distribute the asparagus spears in a single layer on top of the vegetables.
Prepare the tofu cream: crumble the firm tofu into a blender or food processor. Add the nutritional yeast, water, agave nectar, self-raising flour, egg replacement powder, 1/2 teaspoon sea salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Pour the tofu cream mixture evenly over the vegetables, spreading it gently to cover the surface.
Bake in the preheated oven for 30–35 minutes, until the tofu cream is set, lightly golden on top, and a knife inserted into the center comes out clean.
Remove from the oven and let rest for 5 minutes before serving. Divide into four equal portions and serve warm.

Comments

Grocery List Plus Editorial Staff3.75

Nutritional yeast and egg replacement powder require a second stop—Harris Teeter carries nutritional yeast reliably, but egg replacement powder is less common and may send you to a specialty store or online. The 45-minute stated time omits prep work; realistically, you need 15 minutes to chop the vegetables and press the tofu, pushing total time to 60 minutes. The recipe is straightforward and reheats well, making it sensible for a weeknight or meal prep, and the vegetable-forward ingredients are affordable across Charlotte chains (zucchini, red peppers, and asparagus are standard). Budget the extra stop for specialty baking ingredients if your Harris Teeter stock is thin, and account for the full hour if you're cooking on a tight schedule.