Ingredients:
1 box Mori-Nu silken tofu
1/2 lb fresh asparagus
1 medium onion, finely chopped
3 large carrots, peeled and shredded
2 fresh tomatoes, diced
1/2 teaspoon curry powder
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1 tablespoon flour
salt and pepper, to taste
1 teaspoon garlic granules
Directions:
Preheat your oven to 350°F (175°C). Begin by trimming the tougher ends from the asparagus and cutting the stalks into roughly 1-inch pieces. Steam the asparagus just until tender-crisp—use a steamer basket on the stovetop or a short microwave steam cycle—so it retains its bright color and slight bite.
In a mixing bowl, combine the steamed asparagus with the finely chopped onion, shredded carrots and diced tomatoes. Stir in the curry powder, brown sugar, balsamic vinegar, flour and garlic granules. Season with salt and freshly ground pepper to your preference, then mix thoroughly to distribute the spices and binder evenly throughout the vegetables.
Place the silken tofu in a food processor or blender and puree until completely smooth and creamy. Scrape the pureed tofu into the vegetable mixture and fold gently but thoroughly until everything is well incorporated. Taste the mixture and adjust seasoning if needed—add a pinch more salt, a touch more balsamic for brightness, or a little extra curry for warmth.
Grease an appropriately sized casserole dish and transfer the tofu-vegetable mixture into it, spreading it evenly. Bake in the preheated 350°F oven for about one hour, or until the top sets and the casserole is heated through. Remove from the oven and allow it to rest for a few minutes before serving so it firms slightly and slices more cleanly.
Servings: 6
Preparation time: 20 minutes
Total time: 80 minutes (including baking)
Notes and Tips
This silken tofu and asparagus casserole is a gentle, savory dish that highlights simple ingredients. Silken tofu acts as a creamy, plant-based binder that keeps the casserole light while adding protein and a smooth texture. To preserve the asparagus’s color and texture, avoid oversteaming—aim for tender-crisp.
If you prefer a slightly firmer casserole, use a light hand with the tofu puree or consider draining a small amount of excess liquid from the tofu container before pureeing. The tablespoon of flour in the recipe helps with setting; for a gluten-free variation, substitute a certified gluten-free flour or a neutral starch such as cornstarch, using a slightly smaller amount.
For a deeper flavor profile, gently sauté the chopped onion in a teaspoon of oil until translucent before combining with the other vegetables; allow it to cool slightly before mixing with the tofu so you don’t cook the tofu during blending. Freshly cracked black pepper and a squeeze of lemon just before serving can brighten the flavors.
Serving Suggestions
Serve this casserole warm as a main course alongside a crisp green salad or roasted potatoes for a more substantial meal. It also pairs well with crusty bread or a light pilaf. For a lighter meal, present individual portions on a bed of baby greens and finish with a drizzle of olive oil and a sprinkling of herbs such as parsley or chives.
Storage and Reheating
Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat gently in a 325°F (165°C) oven until warmed through, or use a microwave on medium power, stirring occasionally for even heating. If the casserole seems dry after refrigeration, add a splash of vegetable broth or a little olive oil before reheating to restore creaminess.
Variations
Customize the recipe by adding other vegetables such as spinach, zucchini, or peas. For more texture, fold in a cup of cooked grains like quinoa or brown rice before baking. If you enjoy a cheesy finish, sprinkle a modest amount of grated cheese over the top in the last 10–15 minutes of baking to melt and brown slightly.