Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
3
-
Calories
240 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)
Description
This recipe combines spinach thawed and squeezed with firm tofu seasoned with salt, Italian seasoning, onion and garlic powders, vegan mozzarella, and nutritional yeast to mimic a ricotta cheese component. This mixture forms the base layer in a baking dish. On top, butter beans provide a creamy texture and mild flavor, followed by generous spoonfuls of pasta or marinara sauce enhanced with balsamic vinegar. The top is sprinkled with vegan parmesan, fresh basil, red pepper flakes, and breadcrumbs for a textured crust, all drizzled with olive oil before baking.
The bake cooks at 400°F for about 20-25 minutes until the cheese melts and the sauce bubbles. The final dish offers creamy, savory, and herbaceous layers with a golden, crisp topping. It pairs nicely with crusty breads or over pasta for a filling meal.
The recipe can be adapted by substituting different white beans or chickpeas for the butter beans, using nut-free or soy-free vegan cheeses, and omitting breadcrumbs for a gluten-free option. It can also be cooked on the stovetop by layering ingredients in a skillet and simmering with a lid until heated through and cheese melts.
Ingredients
For the Spinach Ricotta Mixture
- 4 ounces spinach thawed and lightly squeezed, frozen
- 5 ounces tofu firm
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup vegan mozzarella or more
- 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 butter beans or white beans, drained and rinsed, or use 1 1/2 cups cooked white beans, can
For Topping
- vegan parmesan fresh basil, optional panko or fresh breadcrumbs
- basil
- red pepper flakes
- panko breadcrumb
- breadcrumb
- olive oil for drizzling
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
- Butter beans can be substituted with other white beans or chickpeas without altering the dish's texture significantly.
- For a nut-free version, choose appropriate vegan cheeses free of nuts; for soy-free, replace tofu with chickpea tofu and ensure other cheeses are soy-free.
- Omit breadcrumbs to make the bake gluten-free or substitute with gluten-free breadcrumbs.
- This dish can be prepared on the stovetop by layering ingredients in a skillet, topping with vegan cheese and pepper flakes, then simmering covered over medium-low heat for 10-12 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
