Quick Creamy Tomato Tofu Casserole

Creamy Spanish Tofu Casserole

I’m quite happy it’s a bit rainy at the moment.  Apart from the farmers who of course need this all day drizzle so desperately, it means it’s comfort food season and being originally from England, I have a special place in my heart for hearty steamy stews and casseroles.  So here is one!  I’ve sneaked kale into it again, and it’s packed full of other veggies in a lovely rich tomato sauce.  You can throw others in it too, I often add frozen corn and peas as well (you can easily increase the quantities, you might just need to add a bit of extra stock and / or tomatoes), which bulks it out if you suddenly find you have extra mouths to feed and adds a splash of extra colour.  We used regular tofu this time, but often make it with smoked tofu which accentuates the smokiness in the paprika.  We love this brand, it never lasts long in our house…

I’m lucky enough to have a 5-1 cooker which is a pressure cooker / steamer / slow cooker / soup maker etc. and I’ve used the pressure cooker and soup function in this recipe which really speeds things up.  If you don’t have a pressure cooker you can still make this, the speed also comes from the all in one method, so it won’t take ages anyway.

We served this with Rice Plus which is brown rice with added grains and seeds and is totally delicious.

Quick Creamy Tomato Tofu Casserole
Prep time
Cook time
Total time
Recipe type: Stew / Casserole
Serves: 4-6
  • 400g tofu, cubed (smoked tofu works well too)
  • 1 stick celery, diced
  • 2 carrots, sliced
  • 1 small red, 1 small green capsicum, diced
  • 1 can chopped tomatoes
  • 1 cup passata (sieved tomatoes)
  • 1 T tomato paste
  • 2 cups vegetable stock
  • 1 T maple syrup
  • 3 medium potatoes – about 450g – large cubes
  • ¼ - ½ cup frozen corn (optional)
  • ¼ - ½ cup frozen peas (optional)
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • ½ tsp salt
  • 1 tsp onion powder
  • 1 tsp granulated garlic
  • 4 cups chopped kale
  • 1 cup soy milk mixed with 3 tsp cornflour til smooth
  • Lime juice - to serve - optional
  • Chilli sauce - ditto
  1. Place all ingredients apart from soy milk & cornflour mixture and lime juice in a pressure cooker and cook on high pressure for 15 minutes then on soup setting / simmer for another 10 minutes. Stir in the soy milk with cornflour and simmer until flour cooked out and sauce is thickened.
  2. If not using a super-duper appliance, put all ingredients apart from soy milk and cornflour mixture and lime juice in your pot and bring to the boil, and simmer for around 20-25 minutes or until your potatoes are cooked. Then add your soy milk and cornflour, and stir until the flour is cooked out and the stew is thickened.
  3. Serve with rice or other grain or mashed potatoes.
  4. Squeeze fresh lime juice over the top if liked, it adds a lovely piqancy. This also lends itself very easily to being pepped up with chilli sauce for those who like it...

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