Vegan Indian Spiced Tofu Casserole

I usually make this vegan Indian spiced tofu casserole in the morning and we eat it all through the day, it’s that delicious and versatile. You have everything you need in here, from veggies to protein to carbs. The only other things you need are a bowl or plate and a fork. Maybe some bread, but that’s optional. The casserole needs under an hour of cooking time and most of that is hands-off. Once you’ve got your ingredients prepped all you need to do is check in on it once in a while. And after it’s all done you have a tasty, nourishing meal you will want to make again and again.

Why you’ll love this vegan tofu casserole

A one-pot meal and a one-pot dish. This one dish has all the elements you need from an entire meal and everything comes together in one pot, so long as it’s a pot that can go from the stovetop to the oven. If you don’t have an oven-friendly skillet just transfer the casserole to a baking dish before putting it in the oven. Healthy. There are lots of veggies in this dish, and the tofu adds heart-healthy protein. Very, very tasty. This is an incredibly delicious dish and there are so many textures and flavors here to love: the garam masala and paprika add spice, the onion-tomato sauce has deep, sweet flavors, and the tofu adds a lovely chewiness. Everyone-friendly. This recipe is vegan, nut-free and gluten-free, and you can easily tweak it for soy-free or low-carb diets.

How to make tofu casserole

Heat oil in a wide skillet, preferably an oven-proof one. Add the sliced onions with some salt and ground black pepper. Saute until the onions are very soft and lightly brown. Add the chopped celery and carrots and cook over medium heat for 4-5 minutes until the carrots are slightly tender.

Stir in the ginger garlic paste and minced chili pepper and saute for a minute. Add the potatoes to the skillet and mix in. Cover the skillet, turn the heat to low, and cook the potatoes until they are almost tender, about 10 minutes.

Add the turmeric, paprika, ground coriander, ground cumin and mint and stir them into the vegetables. Set the oven to preheat to 350 degrees Fahrenheit/175 degrees Celsius. Stir in the tomato puree and a cup of water and mix. Let the tomatoes cook over medium-low heat for about 15 minutes. The sauce will darken considerably and the potatoes should be thoroughly cooked by this time.

Stir in the garam masala followed by the tofu cubes. Mix well.

Turn off the heat and sprinkle the vegan mozzarella shreds on top, if using. Bake 30 minutes or until the cheese has melted and the casserole is bubbly. Let stand 10 minutes before serving.

Tweaks for soy-free and low-carb diets

For a low-carb diet, skip the carrots and potatoes and add other vegetables like zucchini, bell peppers or mushrooms. If you are soy-free, use two 15 oz cans of white beans instead of the tofu. Stir them into the caserole at the same time as you would the tofu and bake. You can also use vegan sausage that’s soy-free.

Storage tips

Leftovers of the tofu casserole can be stored in the refrigerator for up to four days. For longer storage, freeze in an airtight container for up to three months. Defrost and reheat in a preheated 350 degree oven for 5-10 minutes or until warmed through.