Name: Red and White Cauliflower Bake
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 medium cauliflower (, chopped and steamed until crisp tender); 12 ounces firm tofu (, pressed and crumbled); 1 tablespoon lemon juice; 2 tablespoons nutritional yeast flakes; 1 teaspoon salt; ½ teaspoon black pepper; 2 teaspoons Italian seasoning; ¼ cup vegan butter; ¼ cup flour; 1 tablespoon tahini; 1 tablespoon lemon juice; 1 cup oat milk; 14.5 ounces fire roasted tomatoes (, blended); 4 cloves garlic; ½ tablespoon olive oil; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon vegetable better than bouillon

A delicious vegan recipe made with cauliflower, seasoned tofu, and fire roasted tomato sauce baked in a casserole diah.

Featured image for Red and White Cauliflower Casserole.

This recipe for Red and White Cauliflower Bake is a vegan casserole made with cauliflower, seasoned tofu, and a tomato sauce topping. This is a veggie recipe that will the whole family will enjoy!

One serving of red and white cauliflower bake garnished with fresh basil leaves.

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❤️ Why you'll love it
🥘 Ingredients
🔪 Instructions
🥄 Equipment
🥫Storage
💭 Tips
📚 Related Recipes
🍽 Serve with...
🏫 The last word
📖 Recipe
💬 Comments

❤️ Why you'll love it

Full of flavor: from the seasoned tofu to the white gravy and the fire roasted tomato sauce, this recipe is packed with flavor.

Meatless Mondays: this is a delicious dish to serve on meatless Monday!

Cauliflower recipe: this is another delicious recipe for fans of cauliflower.

Crumbled seasoned tofu in a mixing bowl. — Nutritional yeast gives a cheese like flavor to the tofu and the flavors are brought to life with the lemon juice, herbs, and salt.

🥘 Ingredients

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Fresh cauliflower

Firm tofu: you can buy water packed tofu (be sure to drain) or vacuum sealed tofu (no draining required).

Lemon juice: I prefer to use fresh lemon juice.

Nutritional yeast flakes: this is desiccated yeast made of yellow powdery flakes that have a nutty cheese like flavor and often used in vegan cooking.

Salt, Black pepper, Italian seasoning: these are used to season the tofu with the nutritional yeast and lemon juice.

Vegan butter: Earth Balance is a great brand of vegan butter.

Flour: used to thicken the white sauce

Tahini: this ingredient in particular adds a distinct delicious flavor to the white sauce and I don't recommend substituting anything else for it.

Oat milk: this is my preference for non-dairy milks and I love the Planet Oat brand. Almond milk can be used as well.

Vegetable bouillon concentrate: I love the better than bouillon brand.

Fire roasted tomatoes: this specific type of tomato adds a smoky delicious flavor.

Chopped garlic and herbs sauteing in oil in a skillet. — Saute the garlic and herbs in olive oil to soften the garlic and bring out the aromatics.

Butter and flour bubbling in the saucepan. — Saute the garlic and herbs in olive oil to soften the garlic and bring out the aromatics.

🔪 Instructions

Press tofu between heavy plates wrapped in paper towels to absorb moisture.
Chop cauliflower into florets and steam in the microwave for 4 minutes, until fork tender. Remove from microwave, drain water, and set aside.

For the Red Sauce

In a large saucepan over medium high heat, saute dried spices and garlic in olive oil for 2-3 minutes. Add blended tomatoes and simmer for 10 minutes.

For the White Sauce

In another large saucepan, melt vegan butter until bubbly. Whisk in flour and cook for 1 minute.
Add tahini, lemon juice, and almond milk, whisking constantly until flour mixture is smooth. Pour over top of steamed cauliflower and toss to coat. Set aside.

For the Tofu

Crumble drained and pressed tofu into a large bowl and mix with lemon juice, nutritional yeast flakes, salt, pepper, italian seasoning,

Assemble the Casserole

Preheat oven to 400 degrees F.
Press tofu mixture in bottom of 9 x 9 square glass baking dish. Top with cauliflower mixture, then top with tomato sauce.
Bake casserole for 30 minutes, or until casserole is bubbly around the edges and the center is hot.
Remove from oven and let sit at least 15 minutes to set.

Tofu mixture pressed into the bottom of a square baking dish. — The first layer of this cauliflower casserole is the tofu layer. Be sure to press it in tightly (I use my hands).

Cauliflower mixture on top of tofu layer in baking dish. — The first layer of this cauliflower casserole is the tofu layer. Be sure to press it in tightly (I use my hands).

🥄 Equipment

Paper towels: you will need these if you have water packed tofu

Large saucepans

Large bowl

Microwave vegetable steamer

Hand whisk

Rubber spatula

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

Freeze: I do not recommend freezing this dish as it will become quite watery.

Reheat: gently reheat casserole in the microwave until warm.

Red and White Cauliflower Casserole with one serving removed from he dish. — It is best to let the casserole cool for about 15 minutes before serving to allow it to settle and not fall apart easily when removing from the dish.

💭 Tips

Choose vacuum packed tofu over water packed if at all possible.
Drain the steamed cauliflower as much as possible to prevent a watery casserole.

This Cauliflower Fried Rice is a delicious low carb side dish

Coconut Cauliflower Rice is a low carb take on the coconut rice.

I LOVE this Garlic Mashed Cauliflower with Browned Butter so much I would eat it daily!

General Tso's Tofu is a family favorite.

This Marinated Tofu Salad Recipe is super flavorful and so easy to make.

🍽 Serve with...

Enjoy this as a main dish or, pair it up with a protein and serve it as a vegetable side dish.

🏫 The last word

The original recipe came from a cookbook written by Lauren Ulm called Vegan Yum Yum. I highly recommend this cookbook and have made many recipes from it over the years!

📖 Recipe