Easy Smoked Tofu Casserole

Another tofu recipe! Who’s excited!

I actually didn’t mean to bombard you with my tofu mania, I’ve just been holding on to these recipes for awhile and thought they needed some love.

And I want you all to love tofu. So I’m going to post them until every single reader out there is a believer. Oh I’m just pulling your leg.. this is my last tofu recipe for awhile!

Or is it…

I was going to post a full Birthday recap for you guys since yesterday was my birthday but to be honest, there isn’t much to share: I worked, had dinner at home with Grant, and ate a delicious piece of chocolate cake from Fresh. Grant got me a beautiful bracelet from Links of London (which I adore) and to add to an exciting week, my dad is coming to the city for a business trip this week and one of my best friends is coming for a visit this weekend. Not bad!

It’s tough being away from your family and the majority of your friends on your birthday but I’m lucky I have Grant to make my birthday special. He went out of his way to make sure I had a great birthday; gotta love him!

So back to the tofu. This recipe is so easy peasy. You just have to gather your small ingredient list and throw everything together. It makes the perfect week day dinner and you can prepare it the night before and pop it in the oven when you get home from work.

This smoked tofu is so so good. I don’t press this one, just open the package and prepare. The flavour it brings to the casserole is beyond delicious. If you see it in your grocery store, pick it up!

Common guys, join the tofu party!!

Easy Smoked Tofu Casserole
Serves 5-6

• 1 pkg smoked tofu
• 3 cups brown rice pasta (I used fusilli)
• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp minced garlic
• 2 cups mushrooms, sliced
• 2 cups both baby spinach and kale
• 1 1/2 cup marinara sauce
• 2 tbsp nutritional yeast
• 3/4 cup Daiya Mozzarella cheese, divided
• Salt and pepper

1) Cook pasta according to package directions. Drain, return to pot, and set aside. Preheat oven to 350F.

2) Cut tofu into small pieces. I cut the block into four sections lengthwise and then diced it into small pieces.

3) In a large frying pan, heat 1 tbsp of olive oil on medium heat. Add the diced onion and minced garlic and heat for 3 minutes. Add the mushrooms, baby spinach, and kale. Heat, covered, for 5-7 minutes stirring occasionally. Add the tofu and continue to heat for 5 minutes (or until spinach/kale has wilted and mushrooms are golden brown).

4) Add marinara sauce, tofu/veggie mixture, nutritional yeast, and 1/4 cup of Daiya cheese to pot with the pasta. Stir to combine. Season with salt and pepper.

5) Spread mixture into a 8×8 baking dish. Sprinkle remaining 1/2 cup of Daiya cheese on top. Cover with tin foil.

6) Bake for 20 minutes. Remove foil and bake for another 10 minutes. Serve.

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Do you make casseroles? Do you prepare them the night before?

Any exciting plans this week?