Vegetable & Bean Casserole with Crispy Tofu Crust

Sundays around our house are usually for relaxing. We enjoy a leisurely breakfast, take our time drinking our large mugs of coffee, and catch up on the news, twitter, facebook, and the blog world. Sundays are also the day that we sit down and discuss our week ahead, when we will be home for dinner, and of course, what we will be eating. This is an attempt to only go to the grocery store one day a week and get a head start on the weeks meals. One of my favorite things to cook is a large casserole of sorts…something that can be easily reheated for nights we both arrive home late and are too tired and hungry to cook. This vegetarian casserole fits the bill perfectly and has now become a household favorite!

Vegetable and Bean Casserole with Crispy Tofu Crust (Adapted from this recipe)

For Vegetable and Beans

1 onion, thinly sliced

1/2 head cabbage, sliced

1 bunch kale, sliced

1 bunch swiss chard, sliced

handful of mushrooms, sliced

2 zucchini, halved lengthwise and sliced

1 head broccoli, chopped

4 carrots, cut into matchstick pieces

1 can white beans, drained and rinsed

2 tbsp soy sauce

1/4 cup water

Tofu Topping

2-3 slices of bread, processed until finely ground into bread crumbs (I used leftover rosemary beer bread that was going stale)

1 block of firm tofu

1/2 cup Parmigiano cheese, grated

2 tbsp olive oil

2 tsp dried basil

1 1/2 tsp dried oregano

1 tsp paprika

1 clove garlic minced

salt and pepper to taste

Heat a large non stick skillet over medium high heat and add a little oil and onion and saute until soft. Reduce heat to medium and add remaining vegetables, beans, soy sauce and water. Cover and cook until vegetable are soft. The skillet will be FULL but the vegetables will really cook down. I had to use two skillets because I didn’t have one large enough. After about 10 minutes, vegetables should be tender. Transfer to a 9 x 13 baking dish, trying to leave any additional liquid in the skillet.

For topping, mash all ingredients together in a large bowl. Sprinkle topping over vegetables and bake at 350 for about 25-30 minutes, until vegetables are warmed through and topping is lightly browned and crisp.

This crunchy topped casserole was super filling and indeed lasted us for another 2 dinners and lunches that week. The perfect Sunday cooking adventure that will help put you ahead for your weekday dinners. What are some of your favorite make-ahead/casserole meals? 

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Crispy Tofu and Rice Noodle Bowls…The Perfect Warm Weather Meal

I love eating meals out of bowls…there’s something about digging into a hot bowl of soup, a sizzling rice and curry bowl, and the ever popular noodle bowl. Normally when one thinks of meals in bowls, pictures of hot and steaming dishes come to mind. Well, this noodle bowl is neither hot nor steamy but perfectly cool and crisp and oh so flavorful.

Vegetables all cut and ready to go

Lots of fresh, colorful, and crunchy vegetables (feel free to change them up as you like), soft rice noodles, and crispy pan-fried tofu. Topped with cilantro, mint, roasted peanuts, and a delicious sweet/salty/spicy sauce…it is literally a flavor explosion in your mouth.

I think our favorite part were the roasted and salted peanuts…I believe every dish can be made better with a little sprinkle of peanutty love. And if peanuts aren’t your thing (I know a girl or two who doesn’t love them), almonds, cashews, or some toasted sesame seeds would also finish this dish perfectly.

Noodle bowls...mid assembly

Crispy Tofu and Rice Noodle Bowls (Adapted from Eat, Live, Run)

1 red pepper, thinly sliced

1/2 head napa cabbage, shredded

1 cucumber, halved, thinly sliced

handful of snow peas, chopped

handful of bean sprouts

rice noodles (as much or as little as you like)

handful each of chopped cilantro and mint

handful or roasted, salted peanuts, chopped

1 block of firm tofu, pressed to remove the water and sliced in triangles

1/2 cup cornstarch

1 tsp salt

1 tbsp olive oil

Sauce

1/2 cup soy sauce

1 tbsp fish sauce

1/4 cup warm water

2 tbsp sesame oil

1 tbsp minced ginger

2 tsp sirracha

2 tbsp maple syrup

For sauce, combine all ingredients together and mix well. Set aside until ready to assemble bowls.

Bring a large pot of salted water to a boil. Once boiling, add the rice noodles and turn off the heat. Let noodles sit in hot water for about five minutes, then drain and set aside. Heat the oil in a large skillet or wok over high heat. Combine the cornstarch and salt in a bowl. Dip each tofu triangle in the cornstarch then place in the hot skillet. Fry triangles for about four minutes per side, or until golden brown. Once done, remove carefully and place on paper towels to drain.

To assemble noodle bowls, place a mixture of rice noodles and cabbage in the bottom of each bowl. Top with bell pepper slices, cucumber, snow peas, three tofu triangles, bean sprouts, mint, cilantro and chopped peanuts. Pour as much sauce over top as you’d like and dig in!

Of course you could use chicken, beef, or shrimp in place of the tofu but I beg of you to give this soy bean based protein cake a try. The texture when coated with cornstarch and pan-fried is crispy on the outside and soft on the inside. What could be bad about that??

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