Spaghetti Casserole: Whole Food Plant-Based

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Today I’m sharing one of my family’s favorite meals. It’s my mom’s Tofu Spaghetti Casserole. This simple casserole can be made ahead of time and frozen. It’s great to keep on hand for those days when you don’t feel like cooking!

Watch on YouTube to see the recipe in action, or find the written recipe below. And if you like this one, you’ll love our Pizza Casserole!

Spaghetti Casserole: Whole Food Plant-Based
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Spaghetti Casserole: Whole Food Plant-Based

Servings

6

servings
Prep time

20

minutes
Cooking time

55

minutes

Ingredients

  • 14 ounce block extra firm tofu crumbled or shredded

  • 1 tablespoon low sodium soy sauce, tamari, or liquid aminos*

  • 1 tablespoon balsamic vinegar

  • 1 onion chopped

  • ¾ bell pepper (any variety) chopped

  • 2-3 cloves garlic chopped

  • 28 ounce can no salt added crushed tomatoes

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • 1-2 cups chopped greens (such as kale or spinach, fresh or frozen)*

  • 3 blocks Millet Rice noodles cooked

  • Optional: Vegan parmesan for topping

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Pour the liquid aminos and vinegar over crumbled tofu, stir, and set aside.
  • In a large preheated skillet, dry sauté onions and peppers until onions are translucent and start to brown. Add garlic and cook another minute. Add splashes of water as needed to prevent sticking and deglaze the pan.
  • Add tomatoes, seasonings, and greens, cover and heat through until the greens are wilted.
  • Spread a third of the tomato mixture in the bottom of an 8 by 11 inch casserole dish.
  • Spread half of the noodles over tomato sauce evenly.
  • Spread about half (or a little more) of the crumbled tofu on top of the noodles evenly.
  • Repeat a layer of one third of the sauce and half of the noodles. Pour the remaining sauce over the noodles and top with the remaining tofu.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake another 10 minutes or until the tofu starts to brown.
  • Allow to cool and then top with optional vegan parmesan before serving.

Notes

  • For a salt-free version, leave out the tamari/soy sauce and add another tablespoon of balsamic vinegar.
  • If using frozen greens, I’d use about half of a 10 or 12 ounce bag of spinach or kale.
  • Alternate fillings: Sometimes we like to add mushrooms. Simply slice and sauté them with the onions and peppers before assembling the casserole.