Pin A vibrant, plant-based casserole blending crispy tofu and roasted broccoli in a creamy, cheesy sauce with an umami-rich sesame-ginger twist.
I first made this Cheesy Baked Tofu and Broccoli for a casual weeknight dinner, hoping to create something comforting yet packed with bold flavors. The result turned into an instant hit, with the sauce pulling everything together perfectly.
Ingredients
- Extra-firm tofu: 1 block (400 g), pressed and cubed
- Broccoli: 1 large head (350 g), cut into florets
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp
- Black pepper: 1/2 tsp
- Unsweetened plant-based milk: 1 cup (240 ml), e.g., soy or oat
- Shredded cheddar cheese: 1 cup (100 g), use vegan cheese for vegan option
- Cream cheese: 2 tbsp, regular or plant-based
- Nutritional yeast: 1 tbsp
- Toasted sesame oil: 2 tbsp
- Fresh ginger: 1 tbsp, grated
- Soy sauce: 1 tbsp, use tamari for gluten-free
- Garlic: 2 cloves, minced
- Cornstarch: 1 tbsp
- Rice vinegar: 1 tbsp
- Sriracha (optional): 1 tsp, for heat
- Toasted sesame seeds: 1 tbsp, for garnish
- Green onions: 2, thinly sliced for garnish
Instructions
- Preheat and Prepare:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Season and Arrange:
- Toss the tofu cubes and broccoli florets with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Bake Vegetables:
- Bake for 20 minutes, flipping halfway through, until tofu is golden and broccoli is tender-crisp.
- Make Sauce:
- While baking, prepare the 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.
- Thicken Sauce:
- Stir constantly until the cheese melts and the sauce thickens, about 5–7 minutes. Adjust seasoning if needed.
- Combine and Bake:
- Transfer baked tofu and broccoli to a medium casserole dish. Pour the cheesy sesame ginger sauce evenly over the top and gently mix to coat.
- Final Bake:
- Return to the oven and bake uncovered for an additional 10–15 minutes, until bubbling and golden on top.
- Garnish and Serve:
- Garnish with toasted sesame seeds and green onions. Serve hot.
Pin 
My family loves gathering around for this casserole, especially on chilly nights. It's a dish that pairs well with rice and crisp salad for a comforting meal everyone enjoys.
Serving Suggestions
Serve with steamed rice, quinoa, or a fresh garden salad for a balanced dinner. For extra flavor, sprinkle additional sesame seeds on top just before serving.
Pairings
This vibrant casserole goes beautifully with a light, aromatic white wine such as Riesling or a dry Gewürztraminer. For a non-alcoholic option, try a chilled jasmine tea.
Nutrition & Allergens
Per serving: Calories 340, Fat 21 g, Carbohydrates 15 g, Protein 20 g. Contains soy, sesame, and dairy unless plant-based alternatives are used.
Pin This casserole brings a burst of flavor and protein to the table. Enjoy hot from the oven with your favorite side for a satisfying meal.
Recipe Questions & Answers
- → How do I ensure tofu is crispy when baking?
Press the tofu well to remove excess moisture, then toss with oil before baking. Flip halfway through to achieve even crispness.
- → Can I use different vegetables instead of broccoli?
Yes, roasted bell peppers or snap peas work well and add extra color and nutrition to the dish.
- → What can I use to make the sauce vegan?
Replace cheddar and cream cheese with plant-based alternatives and use plant-based milk to keep it creamy and flavorful.
- → How can I make this dish gluten-free?
Use tamari instead of soy sauce to avoid gluten, ensuring all other ingredients are gluten-free.
- → What sides pair best with this dish?
Serve alongside steamed rice, quinoa, or a crisp salad. A light white wine like Riesling complements the flavors nicely.