Save A vibrant, plant-based casserole blending crispy tofu and roasted broccoli in a creamy, cheesy sauce with an umami-rich sesame-ginger twist.
This dish quickly became a favorite for both comfort and nutrition in our home.
Ingredients
- Tofu & Vegetables: 1 block (400 g) extra-firm tofu, pressed and cubed, 1 large head (350 g) broccoli, cut into florets, 2 tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp black pepper
- Cheesy Sesame Ginger Sauce: 1 cup (240 ml) unsweetened plant-based milk (e.g. soy or oat), 1 cup (100 g) shredded cheddar cheese (use vegan cheese for vegan option), 2 tbsp cream cheese (regular or plant-based), 1 tbsp nutritional yeast, 2 tbsp toasted sesame oil, 1 tbsp fresh ginger, grated, 1 tbsp soy sauce (use tamari for gluten-free), 2 cloves garlic, minced, 1 tbsp cornstarch, 1 tbsp rice vinegar, 1 tsp sriracha (optional for heat)
- Garnish: 1 tbsp toasted sesame seeds, 2 green onions, thinly sliced
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Toss Veggies:
- Toss the tofu cubes and broccoli florets with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Bake:
- Bake for 20 minutes, flipping halfway through, until tofu is golden and broccoli is tender-crisp.
- Prepare Sauce:
- In a saucepan over medium heat, whisk together plant-based milk, cheddar cheese, cream cheese, nutritional yeast, sesame oil, ginger, soy sauce, garlic, cornstarch, rice vinegar, and sriracha.
- Simmer Sauce:
- Stir constantly until the cheese melts and sauce thickens about 5–7 minutes. Adjust seasoning if needed.
- Combine:
- Transfer baked tofu and broccoli to a casserole dish. Pour sauce evenly over and gently mix to coat.
- Bake Again:
- Bake uncovered for an additional 10–15 minutes, until bubbling and golden on top.
- Garnish:
- Top with toasted sesame seeds and green onions. Serve hot.
Save This meal always brings smiles at family dinners, sparking requests for seconds.
Serving Suggestions
Serve with steamed rice, quinoa, or a crisp salad for a balanced meal.
Variations
Add roasted bell peppers or snap peas for extra color and nutrition.
Wine Pairing
Pairs beautifully with a light aromatic Riesling or a dry Gewürztraminer.
Save This recipe is a delicious fusion perfect for plant-based comfort food cravings.
Recipe FAQ
- → How do I press tofu properly?
Wrap the tofu block in a clean towel and place a heavy object on top for at least 15 minutes to remove excess moisture, ensuring crispier baking results.
- → Can I substitute broccoli with other vegetables?
Yes, vegetables like roasted bell peppers or snap peas work well to add color and nutrition while maintaining texture.
- → What cheese alternatives work for vegan options?
Use plant-based cheddar and cream cheese substitutes to keep the creamy texture and flavor without dairy.
- → How important is the sesame oil in this dish?
Toasted sesame oil provides a distinctive nutty aroma that complements the ginger and soy flavors, enhancing the fusion profile.
- → Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and gently reheated before pouring over the tofu and vegetables.