Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
3
-
Calories
240 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)
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Butter bean parmigiana is a cozy, 1-pan bean parmesan stew dinner with layers of amazing flavor and textures! No extra bowls needed! Layer cheesy tofu spinach mixture with pasta sauce, butter beans and vegan Parmesan and bake! Serve with garlic bread or pasta! gluten-free, soy-free, and nut-free options
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Ingredients
For the Spinach Ricotta Mixture
- 4 ounces frozen spinach thawed and lightly squeezed
- 5 ounces firm tofu
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup or more vegan mozzarella
- 2 tablespoons nutritional yeast
For the Pasta Sauce
- 8 to 10 ounces pasta sauce or marinara
- 1 teaspoon balsamic vinegar
For the Butter Beans
- 15- ounce can butter beans or white beans, drained and rinsed, or use 1 1/2 cups cooked white beans
For Topping
- vegan parmesan, fresh basil, red pepper flakes, optional panko breadcrumbs or fresh breadcrumbs
- olive oil for drizzling
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Instructions
- Preheat your oven to 400°F (205°C).
Make the spinach tofu ricotta mixture.
- In a bowl or in your 7x8” baking dish, combine the all of the spinach ricotta ingredients. Mix well, then taste and adjust the salt and flavors, if needed. You can add more cheese or salt to taste. I usually add a little vegan mozzarella and parmesan. (Add the mixed tofu ricotta mixture to the baking dish if you used a bowl)
Assemble the casserole.
- Even out the top. Top that with the butter beans and then the pasta sauce, and drizzle on the balsamic vinegar. Sprinkle with vegan parmesan, ( or my liquid mozzarella) , fresh basil, and red pepper flakes along with the breadcrumbs, if using. Drizzle a little olive oil over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling nicely. Remove the pan from the oven, and top with fresh basil or other herbs of choice. Serve warm with sourdough, multigrain bread, garlic bread, over or pasta.
- Store: store in the fridge for upto 3 days. Freeze for months. Reheat in a skillet or microwave or oven.
Notes
- Bean sub: You can substitute the butter beans with other white beans or chickpeas.
- To make this nut-free, use nut-free vegan cheeses.
- For a soy-free version, replace the tofu with chickpea tofu and make sure that your other cheese are soy-free.
- For gluten-free, just omit the breadcrumbs.
- make on stovetop: Heat a skillet over low heat. Add the layers, top with vegan cheese and pepper flakes, then increase heat to medium low, cover with a lid and simmer for 10-12 mins. Then serve.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
35g
(12%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
596mg
(25%)
Potassium
804mg
(23%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
4782IU
(96%)
Vitamin C
8mg
(9%)
Calcium
180mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 596mg | 25% |
| Potassium | 804mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 4782IU | 96% |
| Vitamin C | 8mg | 9% |
| Calcium | 180mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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