Vegan Taco Casserole
This vegan taco casserole is comforting, hearty and packed with tofu, black beans and sweet corn layered between tortillas. It's easy to make, perfect for meal prep, and feeds the whole family in under an hour.
Ingredients
- 1 cup tofu crushed
- 1 cup black beans cooked
- 1 cup sweet corn cooked
- 2 cups tomato sauce
- 6 tortillas use gluten-free tortillas for a GF version
- 1 Tbsp olive oil
- 1 onion diced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic crushed
- ½ tsp salt and pepper to taste
- 1 cup vegan cheese shredded (or for the vegetarian version, use any cheese you want)
Instructions
- Preheat the oven to 200C.
- Heat the olive oil in a skillet over medium heat. Add the onion and saute until translucent.
- Add the tomato sauce, chili powder, cumin, garlic, salt and pepper, and cook for about 8 minutes.
- Brush a casserole dish with some olive oil.
- Spread a layer of tortillas on the bottom of the casserole dish.
- Cover with ⅓ cup of the tomato sauce.
- Spread a layer of crushed tofu over the tortillas, then top with a layer of corn, beans and ⅓ cup vegan cheese.
- Top with 2 more tortillas and repeat the layers 2 times.
- Cover with foil and bake for about 30 minutes. Remove the foil and bake 10 more minutes, until golden. Top with some fresh greens and serve with a spoon of vegan yogurt.
Notes
Press the tofu lightly before crushing it, and let the casserole rest 5-10 minutes before slicing for cleaner layers. Store leftovers in an airtight container in the fridge for up to 4 days. For a vegetarian version, swap the vegan cheese for any regular cheese you like.