Broccoli bakes are quintessential cold weather foods, and this cheesy broccoli bake recipe by Isa Chandra Moskowitz is no exception. It’s creamy, cheesy, and surprisingly high in plant protein thanks to the addition of silken tofu. This classic dish will be a hit with friends and family thanks to the filling combination of high-protein tofu and broccoli , making it the perfect vegan dinner for cold nights.
Read more: 8 Vegan Creamy Bake Recipes The recipe comes from Isa’s cookbook I Can Cook Vegan and is an American staple for the fall and the cold season. Broccoli bake is seriously quick and easy to make, especially if you use frozen broccoli like this meal does. Simply cook your broccoli with onions and garlic, and top it with your tofu and tahini cheese sauce mixture.
Then, after adding your breadcrumbs, simply bake for 30 minutes. You can add your favorite grated vegan cheese to this dish and add more nutritional yeast and paprika to the casserole dish for extra flavor. Read more: 25 Cheese Recipes That Are Warming, Comforting, And Completely Vegan Cheesy broccoli bake Ingredients 1 large onion chopped into medium dice 2 tablespoons olive oil 4 cloves garlic minced 1 (16-ounce/450 g) package frozen broccoli 1 (12-ounce/340 g) package extra-firm silken tofu (the vacuum-packed kind) 1⁄2 cup (120 ml) vegetable broth 1⁄2 cup (120 ml) tahini 1⁄4 cup (60 ml) fresh lemon juice 1 teaspoon sweet paprika plus more for garnish 1⁄4 cup (35 g) nutritional yeast flakes 1 te.