How many of you out there count down the hours, maybe even the minutes, on a Friday afternoon at work until the weekend FINALLY arrives?? And then, how many of you are left sitting on your couch Sunday evening wondering to yourself, where the heck did the weekend go?
Sure, weekends can be relaxing, but they are also the time for running all those errands you rarely have time to do during the busy work week. I know that as much as I try to leave one day completely open for simply vegging out on my couch, inevitably, something comes up that makes me leave my comfy corner and leaves me wondering…how did it become Sunday night again already?
That is why I love these big batch, all in one meals for sunday suppers. And this tofu, roasted vegetable, and baked bean casserole is the perfect easy, healthy, and comforting dinner for a relaxing Sunday night at home. And bonus – it leaves you with plenty of leftovers for lunches and dinner in the upcoming week.
And it’s an all-in-one meal – beans, vegetables, tofu, and cheese make for a delicious and filling entree. Use any leftover roasted vegetables you have floating around or cook up a fresh batch like I did here. Baked beans are for more than just franks – they add such a nice flavour that no additional seasoning is needed. Making this dish even EASIER if you could believe it!
So get some relaxing in during your last hours of weekend freedom. Cook up this casserole, pour a glass of wine, and put your feet up. I know I will!
Dara
Tofu, Baked Bean, and Roasted Vegetable Casserole
Serves | 6 |
Dietary | Vegetarian |
From book | Good Food For All |
Ingredients
- 1 eggplant (chopped)
- 3 zucchini (chopped)
- 2 red peppers (chopped)
- 1 onion (chopped)
- 2 Cloves garlic (minced)
- 1 block of tofu (cubed)
- 2 Cans baked beans (1 tomato and 1 chipotle flavour)
- 1/2 cup parsley (chopped)
- 1 cup cheddar cheese (grated)
- olive oil
- salt and pepper
Note
Feel free to swap in your favourite vegetables or any left over roasted veggies. I've used mushrooms and broccoli before with great success! I love using a can of chipotle baked beans for some added heat but use whatever flavour is your favourite.
Directions
1. | Preheat oven to 425 degrees. Toss eggplant, zucchini, and red pepper with olive oil and salt and pepper. Place on parchment lined baking sheet and roast in oven for about 25 minutes until tender. |
2. | Meanwhile, saute onion in a large non stick skillet or wok until tender and place in a large bowl. Add tofu to skillet or wok and saute until golden brown, about 5-10 minutes. Add the garlic in the last 3 minutes and add to bowl with onions. |
3. | Add parsley, roasted vegetables, baked beans to onions and tofu and mix until combined. Place in a 9 x 13 baking pan sprayed with cooking spray and cover with cheese. |
4. | Bake for about 10-15 minutes, or until cheese is melted and casserole is bubbly. |
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