Think tofu is boring? Think again! This Cheesy Baked Tofu Casserole transforms the humble block into a rich, savory, and utterly satisfying dish. It’s a low-carb dream come true, bubbling with sharp cheddar and aromatic spices. Perfect for a cozy weeknight meal or a keto-friendly side, this recipe will make you a tofu believer!
Ingredients
• 1 lb / 450g firm or extra-firm tofu, pressed and well-drained
• 2 cups / 225g sharp cheddar cheese, shredded
• 2 large eggs
• 1/4 cup / 60ml heavy cream
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard powder
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a small casserole dish.
2. Cut the pressed tofu into small, bite-sized cubes or sticks. Using a French fry cutter can help create uniform pieces.
3. In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the shredded cheddar cheese and all the seasonings: onion powder, garlic powder, dry mustard, nutmeg, cayenne, salt, and pepper.
4. Gently fold the tofu pieces into the cheese mixture, ensuring each piece is evenly coated.
5. Transfer the entire mixture into your prepared baking dish and spread it into an even layer.
6. Bake for 30 to 45 minutes, or until the top is golden brown and the casserole is set and bubbly.
7. Let it cool for a few minutes before serving.
Nutritional Information
• Nutrition Facts
• Yields: 4 servings
• Net Carbs: Approximately 2.6 grams per serving
Pro Tips
• Pro-Tips for the Best Baked Tofu
• Press your tofu for at least 30 minutes to remove as much water as possible; this prevents a soggy result and helps it brown beautifully.
• Opt for an extra-sharp cheddar cheese to deliver a powerful, tangy flavor that stands up to the other .
• Feel free to customize the spices. Smoked paprika or a pinch of Italian seasoning can add another delicious layer of flavor.
• For a crispier top, switch the oven to the broil setting for the last 1-2 minutes of cooking, watching it carefully to prevent burning.
FAQ
Q: What kind of tofu is best for this casserole
A: Firm or extra-firm tofu is essential for this recipe. These varieties hold their shape well after being pressed and baked, preventing the casserole from becoming watery. Avoid using silken or soft tofu, as they will not provide the right texture.
Q: Can I make this cheesy tofu casserole dairy-free
A: Yes, you can adapt this recipe to be dairy-free. Use a high-quality, meltable dairy-free cheddar cheese alternative and substitute the heavy cream with full-fat coconut milk or another dairy-free cream. The flavor and texture may vary slightly.
Q: Why is pressing the tofu so important
A: Pressing tofu for at least 30 minutes removes excess water. This crucial step prevents a soggy casserole, allows the tofu to absorb the cheesy, savory flavors more effectively, and helps it achieve a firmer, more pleasant texture when baked.
Q: What can I serve with this keto tofu casserole
A: This versatile casserole pairs well with many low-carb side dishes. Serve it alongside a fresh green salad with a vinaigrette, steamed broccoli, roasted asparagus, or cauliflower rice to create a complete and satisfying keto-friendly meal.
