2 ratings

Creamy Green Bean and Tofu Vegan Casserole

A comforting plant-based casserole
Creamy Green Bean and Tofu Vegan Casserole
Courtesy of House Foods

Packed with homemade cream sauce, delicious green beans, and cremini mushrooms, this recipe for creamy green bean and tofu casserole is the perfect recipe for weeknight dinners or holidays with your family. 

This recipe is courtesy of House Foods

Ready in
35 m
15 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 3/4 package House Foods Tofu Medium Firm
  • 1 1/2 Pound green beans, trimmed and cut in half
  • 1 1/2 Cup cremini mushrooms, sliced
  • 1 Cup fried onions
  • 1 Tablespoon olive oil
  • 2 Teaspoons sea salt
  • 1/2 Teaspoon black pepper
  • 3 garlic cloves, minced
  • 1/2 medium onion, chopped
  • 1/8 Teaspoon cayenne
  • 3/4 Cups vegetable broth
  • 2 Teaspoons all purpose flour


Preheat oven to 400F.

Fill large stock pot with water and bring to a boil with a pinch of sea salt.

Add green beans and cook for 5 minutes, then strain.

Meanwhile, cook onions with olive oil over medium heat until soft, then add mushrooms and cook for 5 minutes.

Add garlic, salt, pepper and cayenne and cook another 3 minutes.

Deglaze pan with half of the vegetable stock, saving other half for the tofu.

Sprinkle flour over the pan and stir to create a sauce.

Puree tofu in a food processor with remaining ½ cup of vegetable broth until smooth.

Add pureed tofu to mushroom pan and stir over medium heat to coat mushrooms evenly.

Then add green beans and toss to coat well.

Transfer green bean mixture to casserole baking dish, top with fried onions and bake for 15 minutes.