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| Zesty Tofu Casserole (Italian) |
Introduction
It is quite comforting to prepare a casserole for dinner, when the aroma from the kitchen gives an impression of the meal being slow-cooked for the whole Sunday. Zesty Tofu Casserole (Italian) was a coincidence that was a popular ‘first dish’ in my small home kitchen. I imagined the flavor of Italians, Sun ripened tomato, sweet Basil, a touch of lemon, and was on a hunt for a plant based protein and rich in sauce that could absorb the sauce. Friends who came to my home envisioned a heavy lasagne style dish, and instead were served a light, bright taste which filled them up and was also hearty.
Once I tasted the Easy Zesty Tofu Casserole, it was a must on my menu because it balanced the lightness of a Mediterranean dish with the coziness of something hot from the oven. If you in the USA and preparing food for your family, have friends in Europe you want to feed, or have guests from different places you want to impress, this Authentic Zesty Tofu Casserole is for you. Follow on, and I will tell you the tricks of how Zesty Tofu Casserole is made, because I want to make it easy and tasty.
Ingredients (Serves 4-6)
-Extra firm cubed Tofu - 450 g (16 oz), pressed and-Olive Oil - 3 tbsp (45 ml)
-Yellow onion — 1 medium (about 150 g / 5 oz), finely chopped
-Garlic — 3 cloves, minced
-Cherry tomatoes — 400 g (14 oz) halved (or 1 can / 400 g diced tomatoes)
-Tomato passata or crushed tomatoes — 200 g (7 oz)
-Lemon zest + juice — zest of 1 lemon, juice 1 tbsp (15 ml)
-Fresh basil — 1 cup (loosely packed) / 25 g (0.9 oz), torn
-Italian seasoning — 2 tsp (4 g)
-Red pepper flakes — 1/4 tsp (optional)
-Salt and black pepper — to taste (about 1 tsp salt / 5 g)
-Grated Parmesan or vegan Parmesan — 1/2 cup (50 g / 1.8 oz)
-Shredded mozzarella or vegan mozzarella — 1 cup (100 g / 3.5 oz)
-Panko breadcrumbs (optional for crunch) — 1/3 cup (35 g / 1.2 oz)
-Friendly note: if you prefer a dairy-free version, swap cheeses for your favorite plant-based alternatives. The lemon zest is the secret to that “zesty” pop — don’t skip it!
Preparation Steps
-Press and cube the tofu: wrap the tofu in a towel and press it using a heavy skillet or a tofu press for 15 to 20 minutes, then slice it into 2cm cubes. Cup, and Set Aside.
-Oven the and aromatics, Use a large skillet and heat the 2 tablespoon of Olive Oil, add the chopped onions and stir which should take 5 to 6 minutes until it becomes translucent. Add the to the pan and contents stir until bottom half is under the top which in this will take 30 seconds.
-Building the the Add the, add the to the pot, add the lemongrass, pinch of the, the lightly, half and simmer.
-Add the Tofu to a pan with 1 tablespoon of hot Olive Oil and let it warm on medium-high, the add in the Tofu cubes and let them golden on 2 sides, and lightly drizzle the salt and pepper on top.
-First step to take is to layer the Tofu with the other ingredients. Turn on the Oven and let it set to 190 degree celsius with 375 where the Tofu will take the bottom with the 23 cm by 33 cm for baking. In a separate pan add a little olive oil to start the golden crush of the top layer then with a sprinkle of black pepper.
-After you put down sauce, scatter over half the tofu cubes, sprinkle with half the Parmesan, and then add another layer of sauce. Repeat the process, but this time finish with mozzarella and panko breadcrumbs, if using.
-Bake until the dish is bubbly. After covering the dish with foil, bake for 20 minutes. After that, remove the foil and bake for an additional 10–12 minutes, until the dish is bubbly and golden on top. After taking it from the oven, let it sit for 5 minutes.
Recommended Changes and Modifications
-For crispier tofu, freeze, thaw and then press it. This gives the tofu a chewy texture that is great for soaking up sauce.
-To make it smokier, add a splash of balsamic or a pinch of smoked paprika to the sauce.
-To add sliced zucchini, eggplant, or roasted bell peppers to the dish for more servings.
-For a change in protein, tempeh or chickpeas can be used.
-For a more traditional Italian vibe, add a spoonful of ricotta (or vegan ricotta) in between the layers for extra creaminess.
-Understand these adjustments as one home chef’s perspective to make it your own.
Conclusion
Zesty Tofu Casserole (Italian) feels like a cozy blanket with a splash of sun, easy enough for a weeknight, and interesting enough to serve to company. Meat is not needed to create satisfying, layered flavors of Italian cuisine. Did you know that tofu is not a traditional ingredient in Italian cuisine? Italian cooking is all about creation and using what is in season and available to make something delicious and comforting.
Give this one a shot, share with family and friends, and stay tuned for more cuisine from across the globe! I am excited to learn how you personalized it, whether by adding more basil, more lemon, or more cheese!