Cheesy Baked Tofu Broccoli

A vibrant, plant-based casserole blending crispy tofu and roasted broccoli in a creamy, cheesy sauce with an umami-rich sesame-ginger twist.

I first made this Cheesy Baked Tofu and Broccoli for a casual weeknight dinner, hoping to create something comforting yet packed with bold flavors. The result turned into an instant hit, with the sauce pulling everything together perfectly.

Ingredients

• Extra-firm tofu: 1 block (400 g), pressed and cubed
• Broccoli: 1 large head (350 g), cut into florets
• Olive oil: 2 tbsp
• Sea salt: 1/2 tsp
• Black pepper: 1/2 tsp
• Unsweetened plant-based milk: 1 cup (240 ml), e.g., soy or oat
• Shredded cheddar cheese: 1 cup (100 g), use vegan cheese for vegan option
• Cream cheese: 2 tbsp, regular or plant-based
• Nutritional yeast: 1 tbsp
• Toasted sesame oil: 2 tbsp
• Fresh ginger: 1 tbsp, grated
• Soy sauce: 1 tbsp, use tamari for gluten-free
• Garlic: 2 cloves, minced
• Cornstarch: 1 tbsp
• Rice vinegar: 1 tbsp
• Sriracha (optional): 1 tsp, for heat
• Toasted sesame seeds: 1 tbsp, for garnish
• Green onions: 2, thinly sliced for garnish

Instructions

Preheat and Prepare:

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Season and Arrange:

Toss the tofu cubes and broccoli florets with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.

Bake Vegetables:

Bake for 20 minutes, flipping halfway through, until tofu is golden and broccoli is tender-crisp.

Make Sauce:

While baking, prepare the sauce: In a saucepan over medium heat, whisk together plant-based milk, cheddar cheese, cream cheese, nutritional yeast, sesame oil, ginger, soy sauce, garlic, cornstarch, rice vinegar, and sriracha.

Thicken Sauce:

Stir constantly until the cheese melts and the sauce thickens, about 5–7 minutes. Adjust seasoning if needed.

Combine and Bake:

Transfer baked tofu and broccoli to a medium casserole dish. Pour the cheesy sesame ginger sauce evenly over the top and gently mix to coat.

Final Bake:

Return to the oven and bake uncovered for an additional 10–15 minutes, until bubbling and golden on top.

Garnish and Serve:

Garnish with toasted sesame seeds and green onions. Serve hot.

Pin

My family loves gathering around for this casserole, especially on chilly nights. It's a dish that pairs well with rice and crisp salad for a comforting meal everyone enjoys.

Serving Suggestions

Serve with steamed rice, quinoa, or a fresh garden salad for a balanced dinner. For extra flavor, sprinkle additional sesame seeds on top just before serving.

Pairings

This vibrant casserole goes beautifully with a light, aromatic white wine such as Riesling or a dry Gewürztraminer. For a non-alcoholic option, try a chilled jasmine tea.

Nutrition & Allergens

Per serving: Calories 340, Fat 21 g, Carbohydrates 15 g, Protein 20 g. Contains soy, sesame, and dairy unless plant-based alternatives are used.

Pin

This casserole brings a burst of flavor and protein to the table. Enjoy hot from the oven with your favorite side for a satisfying meal.

Recipe Questions & Answers

→ How do I ensure tofu is crispy when baking?

Press the tofu well to remove excess moisture, then toss with oil before baking. Flip halfway through to achieve even crispness.

→ Can I use different vegetables instead of broccoli?

Yes, roasted bell peppers or snap peas work well and add extra color and nutrition to the dish.

→ What can I use to make the sauce vegan?

Replace cheddar and cream cheese with plant-based alternatives and use plant-based milk to keep it creamy and flavorful.

→ How can I make this dish gluten-free?

Use tamari instead of soy sauce to avoid gluten, ensuring all other ingredients are gluten-free.

→ What sides pair best with this dish?

Serve alongside steamed rice, quinoa, or a crisp salad. A light white wine like Riesling complements the flavors nicely.