On the edge of [strange but good] eggy-ness

[Sorry to all fans of yolk porn ;): There’s none of it in this post but something much better … Oh, and sorry for letting you wait that long, Sarah.]

Let’s talk comfort food! To me, that’s what casseroles are: Even when they are as quickly assembled as this one serving one up always has a special feeling attached to it. Memories of family lunches with huge casserole dishes being served to the crowd.

As eggy as it gets the vegan way.

As eggy as it gets the vegan way.

Growing up my mum sometimes prepared casseroles covered with a mix of eggs and milk or cream. The eggs would turn the into a frittata-style fluffy-puffy mass which I actually didn’t enjoy a lot. Even though I still ate eggs back then these dishes never really appealed to me – that’s not to say I didn’t eat them. After all, there were lots of good things hiding underneath :).

Lots of green goodness.

Why yes, I do like to eat my greens.

Weirdly enough, it’s been just these kinds of dishes I found myself craving a lot lately – I’d call it a strange but good craving. Luckily, there’s no need to crack the [egg] shells to recreate this goodness. With a little help from every vegan’s favourite ingredient: Silken tofu.

Blended with a pinch of this and pinch of that … egg-like vegan cheese sauce.

Blended with a pinch of this and pinch of that … egg-like vegan cheese sauce.

The magic is just a minute – okay, maybe a bit longer – away. But really, aside from a bit of vegetable chopping and blending the sauce ingredients the clean-up is the most laborious task in this process. I kept the vegetable mixture very simple in terms of seasonings but if you can obviously jazz it up any way you like.

Assembly - don't forget to make sure you get every drop of sauce ;).

Assembly – don’t forget to make sure you get every drop of sauce ;).

The magic is just a minute – okay, maybe a bit longer – away. But really, aside from a bit of vegetable chopping and blending the sauce ingredients the clean-up is the most laborious task in this process.

Vegan Cheesy Eggy Casserole

6 oz of broccoli, chopped

About 3.5 oz (one small/medium) bok choy, stalks and leaves sliced thinly

3.5 oz carrots, chopped

1 clove of garlic, minced

Cherry tomatoes, halved

2 tsps soy sauce

1 tsp rice vinegar

Salt and pepper

Cayenne pepper to taste

Oil for sautéing

For the “egg” mixture

7 oz. of silken tofu

3-4 tbsps of unsweetened soy milk [other non-dairy milks might work, too]

½ tsp of granulated onion

½ tsp turmeric

¼ to ½ tsp cayenne – depending on how spicy you like your food

½ tsp smoked paprika

Pinch of freshly grated nutmeg (this one is key for me!)

About 3 tbsps nutritional yeast

Preheat oven to 350 °F.

Clean and chop your vegetables. Sauté garlic in oil until fragrant. Add carrots and broccoli and stir-fry for about five minutes. Then add bok choy and let it wilt. Add soy sauce and rice vinegar. Season to taste.

While the vegetables are cooking, add silken tofu and non-dairy milk to a bowl. Blend until creamy. Stir in spices and nutritional yeast. Add salt to taste.

Layer cherry tomatoes (cut side down though it might not matter) in a small casserole dish. Add fried vegetables and spoon silken tofu mixture on top. Smoothen out and bake for about 20 minutes or until the tofu mixture has firmed up. Serve and enjoy!

Maybe vegan eggy cheesy casseroles are strange … but they certainly are good, too.

Strange but good

Which kind of casseroles do you like?

What are your favourite recipes using silken tofu?

25 thoughts on “On the edge of [strange but good] eggy-ness

  1. Emily says:

    Okay, you’ve outdone yourself…
    This looks amazing!
    I’m not vegan anymore but I still have a love/hate relationship with eggs. If they aren’t prepared right, I can’t stand them. And I refuse to actually crack them open myself- gross!
    I’m so happy you shared the recipe! I’ll let you know how it goes when I try to recreate it. (:

    • letsgetupandlive says:

      Ugh, yes … Cracking eggs open was something I’ve always avoided even when I was still eating them. Why yes, if she was around I’d ask my mum to crack open the eggs for me when I was baking ;).

  2. Ashley @ AlmostVegGirlie says:

    I have never been a fan of eggs, even before I went vegan, but I’ll admit that I do get jealous over people’s delicious-looking omelette photos! I discovered that you can make something similar with garbanzo flour so I’ve been loving that. But silken tofu is definitely an amazing vegan substitute, and I love it blended with with nut butter or protein powder as a protein mousse!

  3. Irina @ Chocolatea Time says:

    This looks delicious!!! What a clever idea using tofu – tofu is seriously one of the most versatile foods I know. I love eggs but there are many times that I want to have an “animal-free” day where I munch on vegan meals only. This one is definitely getting added to the list!

    • letsgetupandlive says:

      Do you remember how I said I wanted to try the egg phyllo cups you made? This dish was slightly inspired by them after I wasn’t able to find phyllo dough. And yes, tofu’s versatility amazes me each time anew.
      Hope your half-marathon went well!

  4. Sara @ Nourish and Flourish says:

    I just bookmarked this recipe because it looks absolutely delicious. I would have never thought to create an eggy-sauce out of tofu…you’re a genius, girl! I love the addition of nutritional yeast to up the “cheesy” flavor, too. Yum!

    My favorite casseroles have always been…wait for it…cheesy. 🙂 Macaroni and cheese, broccoli and cheese, lasagna, and cheese enchilada casserole were a few of my childhood favorites. I recently pinned a somewhat healthier cheesy quinoa casserole that I’m hoping to try soon.

    Big hugs!! ❤

    • letsgetupandlive says:

      What’s not to like about cheesyness, right?! I’ll have to take a look at the quinoa casserole you mentioned because I still have a bag of quinoa to use up. And will you believe I’ve never had enchilada casserole? Clearly I need to make up for that if you enjoy it that much :).
      Hugs back <3!

  5. jessielovestorun says:

    What an incredible creation my dear. This recipe just sounds absolutely delicious! I hope you had a wonderful weekend ❤

  6. Heather @ Kiss My Broccoli says:

    Oh my GOSH!! You totally just blew my mind with this MP!! I seriously thought that was egg in the first pic!! Oh wow…you know how much I love my eggs, but my curiosity is hard to ignore! I may just have to try this soon!!

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