Ingredients
Method
Veggies
- Broccoli: If using frozen broccoli, place it in a bowl and pour boiling water over it until fully covered.
- Peel the sweet potato and cut it into cubes about 1 cm (≈ 0.4 inch) in size. Transfer to a large mixing bowl.
- Drain the broccoli and break it into small florets – you can use a knife to help if needed.If the stems are thick, chop them into small cubes.Add the broccoli to the mixing bowl with the sweet potato.
- Preheat the oven to 200°C (392°F).
Tofu Cream
- Cut the tofu into cubes and transfer to a blender.
- Add the remaining cream ingredients to the blender: cornstarch, plant-based milk, oil, garlic, thyme, basil, onion powder, salt, black pepper, and hot paprika.Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Pour the tofu cream into the bowl with the vegetables and mix well until everything is evenly coated.
- Transfer the mixture to an oven-safe dish brushed with olive oil.Use a spatula to spread it evenly, then cover with parchment paper.
- Bake in the center of the oven for 1 hour, until the vegetables soften. Remove and let it cool slightly on a wire rack. Meanwhile, prepare the breadcrumb topping.
Topping
- Heat a dry skillet (no oil) over medium-low heat.
- Add the breadcrumbs and nutritional yeast, and toast while stirring constantly until they begin to turn golden – about 2–3 minutes.
- Add olive oil and stir until the mixture becomes crispy and golden – about 1–2 more minutes.If needed, add a bit more olive oil.
- Remove from heat, add salt and garlic powder, and mix well.
To Serve
- Sprinkle the breadcrumb topping over the casserole and finish with a handful of chopped parsley.
- Serve with a fresh vegetable salad – and maybe a good bottle of wine too 😉