With Creamy Tofu Sauce and a Crispy Skillet Topping
Just before the Passover cleaning took over the kitchen, I managed to sneak in this cozy little surprise – and what a joy it was.
Simple ingredients, a velvety tofu cream, and golden breadcrumbs toasted in a skillet came together in the most delicious way.
You know those dishes that just feel like a hug?
This is one of them.
🥄 What’s Inside?
This casserole is packed with flavor and goodness:
✨ Sweet potatoes – roasted to bring out their natural sweetness
✨ Broccoli florets – slightly tender, still vibrant
✨ Creamy tofu sauce – smooth, rich, and dairy-free
✨ Crispy topping – pan-toasted breadcrumbs that add the perfect crunch
🌿 Why You'll Love It
✅ Plant-based and protein-rich
✅ Comforting without feeling heavy
✅ Family-friendly and satisfying
✅ Perfect for holidays, potlucks, or cozy weeknights
🍽️ Pro Tips
💡 You can prep everything in advance and bake just before serving.
💡 Want a gluten-free version? Swap the breadcrumbs with crushed roasted nuts or gluten-free crumbs.
💡 Extra sauce? Save it for pasta – it’s amazing!
📸 A Little Backstage
The idea came together as I stared at two lonely sweet potatoes and a bag of broccoli in the fridge. Sometimes, the best recipes are born from what’s already there.
I added a quick tofu blend, played with toppings – and just like that, a new family favorite was born. My only regret? Not making a double batch.
💚 Give It a Try
Ready to taste this plant-based comfort?
Head to the recipe below, gather your ingredients, and let the oven work its magic.
Enjoy every bite – and feel the comfort all the way through😋❣
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Vegan Sweet Potato & Broccoli CasseroleVeggies
- 400 gram sweet potato onw medium - large sweet potato
- 200 gram broccoli florets, fresh or frozen
Tofu Cream
- 400 gram tofu such as unicord
- 2 tablespoon corn starch
- ½ cup unsweetened plant based milk or water
- 3-4 tablespoon olive oil by taste
- 3 cloves minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon onion powder optional
- ½ teaspoon salt by taste
- ⅛ teaspoon ground black pepper
- pinch chili powder
Topping
- ½ cup bread crumbs
- 2 tablespoon nutritional yeast flakes optional
- 2 tablespoon olive oil as necessary
- ¼ teaspoon salt by taste
- ½ teaspoon garlic powder
To Serve
- chopped parsley
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 😉
🔗Did you like the recipe? Try Broccoli Quiche with Pistachio
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