Tofu, Baked Bean, and Roasted Vegetable Casserole

Tofu, Baked Bean, and Roasted Vegetable Casserole

Serves 6
Dietary Vegetarian
From book Good Food For All


  • 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


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.


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.