Tofu and Vegetable Casserole
A delightful tofu and vegetable casserole that's high in protein, low in calories, and incredibly easy to prepare.
10 min
Prep
10 min
Cook
4
Serves
340
Calories
Macros · per serving
32g protein
30g carbs
12g fat
Ingredients
For 4 servings
- 800 grams firm tofu
- 800 grams frozen mixed vegetables
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- black pepper — to taste
- salt — to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Press the tofu to remove excess moisture, then cut into cubes.
- 3
Chop the onion and mince the garlic.
- 4
In a large skillet over medium heat, add olive oil and sauté onion and garlic until fragrant, about 2 minutes.
- 5
Add tofu cubes and sauté until lightly golden, about 5 minutes.
- 6
Stir in frozen mixed vegetables and cook until thawed, about 3 minutes.
- 7
Add soy sauce, balsamic vinegar, dried thyme, salt, and pepper, and stir well to combine.
- 8
Transfer the mixture to a baking dish and spread evenly.
- 9
Bake in the preheated oven for 10 minutes until the top is slightly crispy.
- 10
Serve hot.
Cook it this week.
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