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Marry Me Tofu Bake Recipe

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4.1 from 39 reviews

Marry Me Tofu Bake is a comforting and creamy vegan casserole featuring layers of pressed tofu, a rich cashew-based pasta sauce, savory spinach-tofu filling, and seasonal vegetables. This dish melds smoky paprika and Italian herbs with a luscious, dairy-free mozzarella topping, perfect for a satisfying dinner. Baked to perfection, it offers a delicious protein-packed alternative to traditional lasagna with a healthful twist.

Ingredients

Tofu and Filling

  • 15 ounces firm or extra-firm tofu (pressed for at least 15 minutes and sliced into 12 or more slices)
  • 2 ounces firm tofu (for sauce)
  • 8 ounces frozen spinach (thawed, lightly squeezed, then weighed)
  • 2 ounces firm tofu (for spinach filling)
  • 2 tablespoons chopped sun-dried tomato

Sauce

  • 3 tablespoons raw cashews (soaked 10 minutes; or use hemp seeds for nut-free option)
  • 10 ounces pasta sauce or marinara sauce
  • 1/4 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 to 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water (plus additional as needed for blending)

Other Ingredients

  • 4 ounces sliced mushrooms (or thinly sliced vegetables like peppers or zucchini)
  • 1/2 cup vegan mozzarella
  • 2 teaspoons Italian seasoning
  • 2 to 3 tablespoons breadcrumbs (gluten-free if needed)
  • Vegan parmesan or additional vegan mozzarella (optional, for topping)
  • 1 teaspoon olive oil (for drizzling)

Instructions

  1. Press and Prepare Tofu and Vegetables: Press the firm or extra-firm tofu for at least 15 minutes if not already pressed. Slice into 12 or more even slices. Slice the tofu for sauce and spinach filling but no pressing is needed for those. Prepare and slice mushrooms or any additional vegetables you plan to use, and set aside.
  2. Make the Creamy Sauce: Combine soaked cashews, pasta sauce, 2 ounces firm tofu (for sauce), salt, smoked paprika, nutritional yeast, garlic powder, onion powder, red pepper flakes, black pepper, and 1/2 cup water in a blender. Blend for 1 minute, let it sit for 2–3 minutes, then blend again for 30 seconds. Repeat blending as needed until the sauce becomes creamy and smooth. If too thick, gradually add 2 to 3 tablespoons more water each time and blend again. Set the sauce aside.
  3. Prepare the Spinach Tofu Filling: In a large bowl, add the thawed and squeezed spinach along with 2 ounces firm tofu crumbled into it. Add chopped sun-dried tomatoes, Italian seasoning, vegan mozzarella, and mix thoroughly, pressing lightly to combine. Set aside.
  4. Assemble the Bake: Preheat oven to 400°F (205°C). In an 8×10-inch or similarly sized baking dish, spread a layer of creamy sauce evenly at the bottom. Add a layer of sliced mushrooms or vegetables if using. Arrange a layer of tofu slices spaced about 1/2 inch apart so the filling can nestle between them. Spread a layer of the spinach tofu filling over the tofu. Add another layer of creamy sauce, followed by more mushrooms or vegetables, another layer of tofu slices, and more spinach filling topped with dollops of sauce. Depending on the dish size, you may create multiple layers, finishing with a final layer of sauce.
  5. Add Toppings and Bake: Sprinkle the top evenly with breadcrumbs, black pepper, red pepper flakes if desired, and optional vegan parmesan. Drizzle olive oil over the surface. Bake in the preheated oven for 25 to 30 minutes. After 15 minutes, cover with parchment paper to prevent excessive browning and drying.
  6. Rest and Serve: Remove the bake from the oven and allow it to sit for 5 minutes before slicing. Serve hot, garnished with fresh basil if desired. This dish pairs well with toasted sourdough, over pasta, or enjoyed on its own.

Notes

  • Pressing tofu improves texture and helps it absorb flavors better, but the tofu used in the sauce and spinach filling doesn’t require pressing.
  • Soaking cashews softens them for a smoother sauce; hemp seeds can be used as a nut-free alternative.
  • Adjust the consistency of the sauce by adding small amounts of water as necessary to reach a creamy texture.
  • Use gluten-free breadcrumbs if needed to make this dish gluten-free.
  • The addition of mushrooms or other vegetables is optional but adds extra flavor and nutrients.
  • Covering with parchment halfway through baking prevents the top from drying out or over-browning.
  • This recipe is vegan, gluten-free adaptable, and packed with protein and greens.

Find it online: https://justsosavory.com/marry-me-tofu-bake-recipe/