5 from 12 votes
Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)
Butter bean Parmigiana is a layered vegan bake featuring a tofu and spinach mixture blended with vegan cheeses, topped with butter beans, pasta sauce, and herbs. The dish is baked until bubbly and golden, resulting in a hearty, cheesy casserole that serves well with bread or pasta.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
3
Calories:
240 kcal
Course:
Main Course, Dinner
Cuisine:
Italian
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
- basil
- vegan parmesan fresh basil, optional panko or fresh breadcrumbs
- red pepper flakes
- panko breadcrumb
- breadcrumb
- olive oil for drizzling
Instructions
- Preheat your oven to 400°F (205°C).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 240
% 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.