Broccoli Curry Casserole

  • COOK
    25 Mins
  • PREP
    18 Mins
  • TOTAL
    43 Mins

Curry powder infused cream mixed together with spaghetti noodles, broccoli and tofu cubes.

I modeled this recipe loosely after a casserole dish my Mom made often when I was starting out as an 11 year old vegetarian (not yet vegan). If I can remember, the original casserole used Campbell's canned cream of mushroom soup, and cheese covered the top. I'm pretty sure there was no pasta, just broccoli. I added tofu cubes to mimic chicken and added spaghetti pasta which makes it a real meal.

Original Release Date: November 19, 2013

Nutritional Facts
Servings 7Serving Size 1 Cup




Calories264
Fat8.50g
Carbohydrates32g
Protein14.7
Fiber5g
Sugar5g
Sodium635mg





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Ingredients


    "Chicken" Cubes

  • 1/2 14 oz. Block of Extra Firm Tofu, Previously Frozen, Thawed.
  • 1 Teaspoon Lemon Pepper Seasoning
  • 1/4 Teaspoon Poultry Seasoning


  • Pasta

  • 7 oz. Package of Spaghetti Noodles, Cooked
  • Water for cooking pasta


  • Broccoli

  • 1 - 12oz. Bag of Mann's Broccoli Wokly or 3 1/2 Cups Broccoli Florets
  • 1/2 Cup Water


  • Cream Ingredients

  • 1/3 Cup Blanched Slivered Almonds
  • 1 Teaspoon Salt
  • 3/4 14oz. Block of Firm Tofu, Unpressed
  • 1/4 Teaspoon Ground Coriander
  • 3 Tablespoons Rice Vinegar
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Lemon Pepper Seasoning
  • 1 Cup + 2 Tablespoons Almond Milk
  • 2 Teaspoons Curry Powder
  • 1/4 Cup Large Flake Nutritional Food Yeast


  • Prep & Topping

  • 1 Teaspoon Canola Oil

  • 1 Tablespoon Ground Flax Seed
  • 2 Tablespoons Large Flake Nutritional Food Yeast
  • 6 Multigrain or Whole Wheat Saltine Crackers




Directions


In my opinion, you should freeze tofu for a minimum of 2 weeks. This is enough time for the ice crystals to perform their texture altering magic. You can leave the tofu in the freezer for up to 3 months before you have to toss it out. If you leave it in longer than 3 months it becomes dried out. You can quickly thaw out the tofu by sticking it in the microwave on a plate and zapping it for 10 minutes. If you have an aversion to microwaves you will have to let it sit out and let it thaw naturally, which will take a lot longer.

Take the thawed extra firm tofu, press the water out by placing it between two heavy plates. Just press the water out over the sink and be gentle, we want to keep it whole. After you've pressed the water out cut it into 1 inch cubes. Then sprinkle it with the lemon pepper and poultry seasoning and massage it into the tofu.

Preheat oven to 400 degrees.

Cook spaghetti noodles according to directions on the package.

While the pasta is cooking, place the broccoli into a medium sized sauce pan with the water and cook covered for about 3 to 4 minutes on high heat.

Next, make the cream. In a food processor place almonds and salt and process for 1 minute. Then put the rest of the ingredients in and process for another 2 minutes. Pour this in with the cooked and drained spaghetti noodles and stir together. Then put the broccoli and tofu chunks and stir together.

Prepare a 12" X 9" casserole dish that is at least 1 & 1/2 inch deep by greasing the inside with the teaspoon of oil. Pour the broccoli, spaghetti and "chicken" cubes you mixed up into the casserole dish and spread evenly.

In a small mixing bowl mix together the flax seed, yeast flakes and cracker crumbs and spread evenly on the top. It's important to cover the top completely, making sure no noodles are poking through the topping. Any pasta not covered will become over cooked while baking. The topping helps keep the pasta protected while it bakes.

Bake for 25 minutes.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.