Quinoa, Leek & Tofu Casserole

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Servings: 5 Difficulty: Advanced
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A comforting, plant-based bake featuring tender tofu, sweet leeks, and fluffy quinoa.
Quinoa~ Leek & Tofu Casserole recipe image

This Quinoa Leek & Tofu Casserole is a hearty and wholesome dish that brings together the earthy notes of quinoa with the sweetness of sautéed leeks and the savory depth of pressed tofu. The addition of sesame oil and garlic creates a rich, aromatic base, while the breadcrumbs and soymilk provide a creamy texture that binds the ingredients together. ItâÂÂs a satisfying main course perfect for weeknight dinners, offering a nutritious blend of protein and fiber. Serve it warm for a comforting meal that is both light on the stomach and heavy on flavor, ideal for those seeking a delicious vegetarian or vegan option.

Quinoa~ Leek & Tofu Casserole recipe image
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Quinoa, Leek & Tofu Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 181.3

Description

This Quinoa Leek & Tofu Casserole is a hearty and wholesome dish that brings together the earthy notes of quinoa with the sweetness of saut&# 195;©ed leeks and the savory depth of pressed tofu. The addition of sesame oil and garlic creates a rich, aromatic base, while the breadcrumbs and soymilk provide a creamy texture that binds the ingredients together. ItâÂÂs a satisfying main course perfect for weeknight dinners, offering a nutritious blend of protein and fiber. Serve it warm for a comforting meal that is both light on the stomach and heavy on flavor, ideal for those seeking a delicious vegetarian or vegan option.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Working with 1/2 cup of tofu at a time, squeeze out excess water with your hands and set aside.
  3. Heat sesame oil in a large skillet or wok over medium heat.
  4. Add the pressed garlic and chopped leek.
  5. Sauté until the leeks are lightly browned and tender.
  6. Add the cooked quinoa to the skillet and sauté for 2 minutes.
  7. Add the squeezed tofu and sauté for another 2 minutes.
  8. Season with sea salt (or shoyu) and black pepper, mixing well.
  9. Lightly oil a casserole dish.
  10. Add 1/2 cup of bread crumbs to the dish and rotate to coat the bottom evenly.
  11. Gently add the quinoa and tofu mixture to the dish, spreading it out.
  12. Press a well in the center of the quinoa mixture and pour in the soymilk.
  13. Cover the top with the remaining bread crumbs.
  14. Cover the dish and bake for 20 minutes.
  15. Remove the cover and continue baking for about 10 more minutes until golden.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 181.3kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 4893.4mg204%
Total Carbohydrate 28.7g10%
Dietary Fiber 3.8g16%
Sugars 1.2g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the quinoa is fully cooked and cooled before assembling the casserole to prevent sogginess.

You can substitute whole wheat breadcrumbs with panko for a crunchier topping.

For a richer flavor, try adding a splash of vegetable broth instead of soymilk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: quinoa, tofu, leek, casserole, vegan, vegetarian, sesame oil, garlic, soymilk, baked tofu, healthy dinner, plant-based, comfort food, meal prep, easy recipe
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