Vegan Loaded Cauliflower Casserole

Easy recipe for a comforting vegan cauliflower casserole loaded with tofu and mushrooms. This dish is so tasty and full of fantastic flavour .

My Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • 1 tablespoon dairy-free butter
  • 1/2 head cauliflower, cut into florets
  • 1 bunch broccolini, finely chopped
  • 200 g mushrooms, chopped
  • 400 g firm tofu, crumbled
  • small bunch fresh parsley, finely chopped
  • 2 tablespoons nutritional yeast
  • 1/2 cup soy milk
  • 1 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • salt and pepper, to taste


  1. In a frying pan melt butter over medium heat. Add cauliflower, broccolini and mushrooms, cook for 10 minutes until cauliflower is slightly softened. Set aside.
  2. Preheat oven to 180°C and lightly grease a baking casserole dish. In a mixing bowl combine cauliflower mixture, tofu, parsley, nutritional yeast, soy milk, spices and season to taste. Transfer the mixture into the prepared baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake uncovered for an additional 10 minutes or until golden brown. Serve immediately and enjoy!

Nutrition Facts

Per serving: 172 KCALS | 8.6G FAT | 1.8G SAT FAT | 12.6G CARBS | 4.9G SUGAR | 4.8G FIBRE | 15.3G PROTEIN

Tip: Add some more protein to this recipe. I served my casserole with roasted chickpeas.   

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