Tofu Divan
Discover a delightful plant-based twist on a classic casserole with this Tofu Divan recipe! This creamy, cheesy comfort food pairs protein-packed, oven-roasted tofu with tender-crisp broccoli, all smothered in a velvety cheddar-Parmesan cheese sauce with a hint of lemon for brightness. Topped with a golden breadcrumb and paprika crust, this baked dish delivers a perfect balance of textures and flavors. Ready in under an hour, it’s a wholesome, vegetarian-friendly meal that’s perfect for weeknight dinners or special gatherings. Serve it warm and watch it become your new favorite twist on a traditional divan! Keywords: tofu divan recipe, vegetarian casserole, cheesy tofu bake, plant-based comfort food.
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Recipe Information
Ingredients
- 16 oz firm tofu
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 cup milk (dairy or plant-based)
- 1.5 cups shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 0.5 tsp paprika
- 1 tbsp lemon juice
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Press the tofu for about 10-15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
In a large bowl, toss the tofu cubes with 1 tablespoon olive oil, garlic powder, onion powder, salt, and black pepper.
Spread the seasoned tofu on a baking sheet and bake for 15-20 minutes, flipping halfway through, until lightly golden and firm.
While the tofu bakes, steam or blanch the broccoli florets until tender-crisp, about 3-4 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture forms a roux.
Gradually add the vegetable broth and milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Remove the sauce from heat and stir in 1 cup of shredded cheddar cheese, Parmesan cheese, and lemon juice until the cheeses are melted and the sauce is smooth.
Layer the cooked broccoli and tofu evenly in the greased baking dish. Pour the cheese sauce over the top, ensuring it covers everything.
In a small bowl, combine the breadcrumbs, remaining 0.5 cups of shredded cheddar cheese, paprika, and 1 tablespoon olive oil. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Let the Tofu Divan rest for 5 minutes before serving. Enjoy it warm as a comforting main dish!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1280 mg | 98% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 519 mg | 11% | |
*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.
