Nothing beats a casserole! Comforting, satisfyingand perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor with spicy green chiles and a creamy cashew jalapeno sauce. And the star of the show? Grated tofu. If you haven’t met her yet, we’re pretty sure you’ll become best friends.
This casserole dish is also surprisingly quick and easy and just requires 9 ingredients, friends. Let us show you how!
If you think a vegan casserole can’t have all the creamy, hearty comfort of the classic dish, think again! shredded tofu is satisfaction, high in protein ingredient that hides between the layers of flavor.
And where do these flavors come from, you ask? Sauteed pepper and onion provide a naturally sweet base while green chiles add heat, chili powder brings the smokiness and sea salt elevates it all. That sweet-spicy-smoky the trio is hard to beat!
But make no mistake…it’s even better! OUR Cashew Jalapeño Sauce created the creamy, corny comfort of a classic casserole, and the tortillas add the satisfying element (team carbs!).
Once the components are ready, it’s time to layer: sauce, tortillas, filling, and start again!
A final layer of cashew jalapeno sauce seals in all the deliciousness (and when cooked, looks like melted cheese 🙌). Pay attention to the ooos and ahhhs!
We hope you LOVE this vegan casserole dish! It is:
Creamy
Comforting
Satisfying
Subtly spicy
Fast + easy
& So delicious!
This casserole dish is a hearty meal on its own, but it will also pair well with our Green Cauliflower Rice (20 minutes!), Instant Black Beans (perfect every time!)Or Quinoa Salad with Black Beans and Orange-Lime Dressing.
Heartier vegan dishes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. To your health, friends!
Servings 6
Prevent your screen from going dark
- 1 (16 oz) package very firm tofu, drained and grated (or under two 15 ounce cans of black beans, drained and rinsed)
- 2 soup olive or avocado oil
- 1/2 AVERAGE yellow onion, finely chopped (1/2 onion makes ~1 ½ cups or 160 g)
- 1 little red bell pepper, finely chopped (1 bell pepper makes ~1 cup or 150 g)
- 1 (4 ounces) can diced green chiles (hot or medium), drained (or less than 1/4 cup fresh roasted chiles, finely chopped)
- 1 teaspoon sea salt
- 1 soup chili powder mix (or bought in store)
- 6 (6 inches) corn tortillas, halved to make 12 half-moons
- 2 lots Creamy Cashew Jalapeño Sauce (or a similar store-bought product, such as Creeddiluted with water)
-
Start by soaking the cashew nuts to Creamy Cashew Jalapeño Sauce (as recipe is written, ~1 ½ cups or 210g cashews – adjust as needed if changing batch size) in boiling water and set aside. Then, if you haven’t shredded your tofu yet, do so using the larger side of a box grater. Put aside. Finally, preheat the oven to 375 degrees F (196 C).
-
Heat the oil in a large, rimmed skillet over medium-high heat. Once hot, add the onion, bell pepper and green chiles and cook for 3-5 minutes, until translucent, fragrant and starting to soften. Add grated tofu with salt and chili powder and mix until smooth. Taste and adjust, adding more chili powder for smokiness, green chiles for spiciness, or more salt to taste. Remove from heat and set aside.
-
Prepare the Creamy Cashew Jalapeño Sauce following. So it’s assembly time!
-
Lightly oil an 8×8-inch glass or ceramic baking dish, then add 1/4 cup (60 mL) sauce to the bottom of the dish and spread evenly. Place 4 corn tortilla halves over sauce, then spoon half of filling mixture over tortillas and spread evenly. Top filling with 3/4 cup (180 mL) sauce and 4 more tortilla halves, then repeat: filling, sauce, tortillas. Pour the rest of the sauce over the top, then cover with foil.
-
Bake for 20 minutes, until the casserole is heated through and the sauce has thickened. Leave to cool for 5 to 10 minutes, then serve! It’s delicious topped with cilantro, hot sauceAnd pickled onions (all optional). Store leftovers in an airtight container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month.
*Nutritional information is a rough estimate calculated without optional ingredients.
Portion: 1 portion calories: 411 Carbohydrates: 29.3 g Protein: 20.8 g Fat: 25.7 g Saturated fat: 4.5 g Polyunsaturated fats: 3.7 g Monounsaturated fat: 11.2 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 649 mg Potassium: 562 mg Fiber: 6 g Sugar: 5.4 g Vitamin A: 207 UI Vitamin C: 42 mg Calcium: 126 mg Iron: 5.5 mg
