Bake Veggies, Pasta in Creamy Tofu

This has become one my family's favorite vegan dinners.  We eat it every week.  I love that I can change it up each week by substituting pasta for rice, or leave it out all together.  Sometimes I use collard greens, other times spinach is the big green.  My son's favorite combo is broccoli and sweet peas. Kids.   No matter what combination I use, I ALWAYS start with onions and mixed bell peppers.

Enjoy the video (be sure to rate it with a thumbs up) then give it a whirl.  It could be your next fav comfort dish, too.

I realized after running this recipe through the recipe analyzer that it is really high in sodium.  The white miso is most of the cause of that.  From now on, I'm leaving out that 1 teaspoon of salt that I use over the veggies.  That reduces the sodium from 1149mg down to 858mg.  If you need to shave off more sodium, leave out the wheat cracker topping, and use half the amount of white miso.

Bake Veggies, Pasta in Creamy Tofu

By Published: November 6, 2012

  • Yield: 8 Servings
  • Prep: 5 mins
  • Cook: 45 mins
  • Ready In: 50 mins

This has become one my family's favorite vegan dinners.  We eat it every week.  I love that I can change it up each week by …


  • 1/2 pound broccoli florets frozen
  • 1/2 pound mixed onions and bell peppers frozen
  • 1/2 pound collard greens frozen
  • 1 pound extra firm tofu
  • 2 tablespoons unsweetened non-dairy milk
  • 1/2 teaspoon black pepper
  • 2 1/2 cups brown rice pasta
  • 1 1/4 cup unsweetened non-dairy milk
  • 1/2 cup nutritional yeast flakes
  • 2 tablespoon white miso
  • 1 teaspoon Dijon mustard
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon turmeric
  • 1/2 cup whole wheat soda crackers crushed


  1. Preheat oven to 350 degrees F.
  2. In a large skillet over med-high heat, add 1/2 cup water. Toss in broccoli, onions, bell peppers, and collard greens. Season with garlic powder, onion powder, salt and pepper. Cover with lid and cook for 10 minutes.
  3. In a large 5 quart pot, fill 2/3 full with water and bring to a boil. Add pasta, stir, reduce heat and cook the length of time according to package. Drain and set aside.
  4. In a large food processor, add tofu and milk. Blend until smooth. Transfer to a large mixing bowl. Set aside.
  5. In a sauce pan over medium heat, add milk, nutritional yeast, miso, mustard, paprika, turmeric, salt and pepper. Whisk until smooth and sauce comes to a boil. Remove from heat and set aside.
  6. When the vegetables are tender and the pasta is drained. Add pasta, vegetables and cheese sauce to large mixing bowl with the smooth tofu. Fold and stir until well mixed.
  7. Transfer mixture to an oiled 13-inch by 9-inch casserole dish. Top with crushed crackers or bread crumbs.
  8. Bake 20 minutes. Cool for 5 minutes before serving.