recipe: cheesy potato and tofu casserole

m bought a whole lot of potatoes for our holiday meals so i was trying to figure out what to do with them all! i found a recipe for a baked potato and chicken casserole *see note 1. at first i was going to make the recipe with a few tweaks but then i looked in my fridge and decided to change it up a bit: instead of chicken i added tofu and instead of scallions i added a green vegetable: i.e. asparagus or broccoli. i toned down the heavy cream and butter to whole milk and added some flax meal. voila: a baked potato and tofu casserole!

cooking tools

  • casserole dish

ingredientscheesy potato and tofu casserole

  • 2 medium russet potatoes, scrubbed and diced
  • 1 lb organic firm tofu, diced
  • green vegetable: i.e.
    ½ lb asparagus, chopped into bits – or –
    1 cup broccoli, cut into bite sized florets
  • ½ cup ground flaxseed
  • 1½ cups shredded organic cheese (cheddar or cheese blend)
  • ½ cup whole organic milk
  • salt and ground black pepper, optional

preparation

  1. heat oven to 350°F.
  2. in the casserole dish, put potatoes on the bottom. then layer with 1/2 of the cheese, flax meal, green vegetable and tofu. top with another layer of cheese.
  3. pour milk over top of casserole and cover with aluminum foil.
  4. bake in the preheated oven for 1 hour.
  5. serve.

note

1. resource – original recipe from Inspired Dreamer: Loaded Baked Potato and Chicken Casserole

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