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Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 240 kcal
Course: Main Course , Dinner
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F (205°C).
Make the spinach tofu ricotta mixture.
    Cup of Yum
  1. 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.
  1. 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.
  2. 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.
  3. 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. 
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Nutrition Information

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

% 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.