Broccoli Tofu Divan
Creamy, comforting, and delightfully cheesy, this Broccoli Tofu Divan is a plant-based spin on a classic casserole dish that’s perfect for weeknight dinners or family gatherings. Tender broccoli florets and golden, sautéed tofu are nestled in a luscious, homemade sauce infused with garlic, onion, and a hint of ground mustard for a flavor-packed base. Topped with melted cheddar (or a vegan alternative) and crispy, paprika-seasoned panko breadcrumbs, this casserole delivers the ultimate balance of creamy and crunchy textures. Easily customizable for vegan or vegetarian preferences, this hearty dish is not only rich in protein but also showcases a healthier twist with nutritional yeast for added depth. Ready in under an hour, this vibrant, crowd-pleasing recipe pairs beautifully with a simple side salad or crusty bread for a satisfying meal.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 block (14 ounces) Firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Vegetable broth
- 1 cup Milk (dairy or non-dairy)
- 0.25 cup Nutritional yeast (or grated Parmesan)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Ground mustard
- 1 cup Shredded cheddar cheese (or vegan alternative)
- 0.75 cup Panko breadcrumbs
- 0.25 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Cut the tofu into 1/2-inch cubes and pat dry with paper towels to remove excess moisture. Season with half the salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and sauté until golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Meanwhile, bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain immediately and set aside.
To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling.
Gradually add the vegetable broth and milk, whisking constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens.
Stir in the nutritional yeast (or grated Parmesan), garlic powder, onion powder, ground mustard, and the remaining salt and pepper. Adjust seasoning to taste. Remove from heat.
In the prepared casserole dish, layer the broccoli florets and sautéed tofu evenly. Pour the prepared sauce over the top, ensuring all the ingredients are well-coated.
Sprinkle the shredded cheddar cheese (or vegan alternative) evenly over the top of the casserole.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil and paprika. Sprinkle this breadcrumb mixture evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Let the casserole cool for 5-10 minutes before serving. Enjoy your Broccoli Tofu Divan as a main meal or a side dish!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 29.0 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1970 mg | 152% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
