Easy Weeknight One Pot Vegan Cheesy Tofu & Veggies
If you’ve been hunting for a hearty, dairy-free dish that brings serious comfort to your plate without piling up the dishes—look no further. This One Pot Vegan Cheesy Tofu & Veggies is your new weeknight hero. With its creamy, savory flavor and satisfying texture, it’s got all the hallmarks of a cozy casserole but with the simplicity of a quick skillet dinner. With peas, corn, and fresh herbs like dill, basil, and cilantro in the mix, this one-pot wonder bursts with color and freshness.
Ingredients
- 1 block 14 oz firm tofu, pressed and cubed
- 1 –2 tablespoons olive oil for searing
- 1 medium yellow onion thinly sliced
- 1 small fennel bulb thinly sliced
- 1 cup green beans trimmed and halved
- ¾ cup corn fresh or frozen
- ¾ cup green peas fresh or frozen
- 2 cups leafy greens spinach, kale, or chard, chopped
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh cilantro chopped
- 1 cup unsweetened plant-based milk
- 1 cup vegan shredded cheese cheddar-style preferred
- 1 tablespoon Better Than Bouillon vegetable base
- To taste salt
- To taste black pepper
- ½ teaspoon red pepper flakes optional, for spice
- 1 teaspoon lemon juice optional, for brightness
Instructions
Sear the Tofu
- Drain and press the tofu to remove excess moisture.
- Cube it and sear in a bit of oil until golden and crispy.
- Remove and set aside.
Add Veggies
- In the same pot, sauté onions and fennel until soft and fragrant.
- Toss in green beans, peas, and corn. Cook for 3-5 minutes until just tender.
Add Greens and Herbs
- Add your leafy greens and cook until wilted.
- Stir in chopped fresh dill, basil, and cilantro for that herbal burst of flavor.
Add Seasonings, Cheese, and Liquid
- Return tofu to the pot.
- Stir in Better than Bouillon, a splash of plant milk, and vegan cheese.
- Mix until everything is creamy and evenly coated.
- Simmer gently to allow flavors to meld.