Broccoli and Cheese Casserole
1medium onion, chopped
1medium zucchini, chopped
1 1/2 cups chopped broccoli (fresh or frozen)
1 pound tofu, crumbled
1 tablespoon olive oil
about 1 cup vegan cheese sauce (I use this recipe)
about 2 cups panko breadcrumbs
1 teaspoon salt
1/4 to 1/2 teaspoon each: black pepper, garlic powder, onion powder, oregano, parsley
1) Saute the chopped onion, zucchini, and broccoli in the olive oil. Add a bit of salt, pepper, and garlic. Crumble tofu and saute with the veggies.
2) While that's cooking, mix the panko bread crumbs with the spices.
3) When the veggies and tofu are mostly cooked, put them in an 8x11" casserole dish. Mix in about 1 cup of the seasoned breadcrumbs and 1 cup of the cheese sauce with the tofu/veggie mix. Top with the remaining 1 cup of seasoned breadcrumbs. Bake at 350 degrees Fahrenheit for about 30 minutes, or until breadcrumbs are browned.
The best vegan mac and cheese in the world cheese sauce makes everything better!
Source of recipe: I wrote the recipe but incorporated the cheese sauce from here!