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–+ servings

Creamy Vegan Green Chile Casserole

Comforting vegan casserole with shredded tofu, spicy green chiles, and a creamy cashew jalapeño sauce. Surprisingly quick and easy and just 9 ingredients required!
Author Minimalist Baker
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Close up shot of a slice of creamy vegan casserole topped with pickled onions, cilantro, and hot sauce
4.66 from 20 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 1 (16-oz.) package super firm tofu, drained and grated (or sub two 15-oz. cans black beans, drained and rinsed)
  • 2 Tbsp olive or avocado oil
  • 1/2 medium yellow onion, finely chopped (1/2 onion yields ~1 ½ cups or 160 g)
  • 1 small red bell pepper, finely chopped (1 pepper yields ~1 cup or 150 g)
  • 1 (4-oz.) can diced green chiles (hot or medium), drained (or sub 1/4 cup fresh roasted hatch chiles, finely chopped)
  • 1 tsp sea salt
  • 1 Tbsp chili powder blend (or store-bought)
  • 6 (6-inch) corn tortillas, cut in half to make 12 half-moons
  • 2 batches Creamy Cashew Jalapeño Sauce (or a similar store-bought product, such as Credo, thinned with water)

FOR SERVING optional

US Customary - Metric

Instructions

  • Start by soaking the cashews for the Creamy Cashew Jalapeño Sauce (as recipe is written, ~1 ½ cups or 210 g cashews — adjust as needed if altering batch size) in boiling water, and set aside. Then, if you haven’t already shredded your tofu, do so using the largest side of a box grater. Set aside. Finally, preheat the oven to 375 degrees F (196 C).
  • Heat the oil in a large rimmed skillet over medium-high heat. Once hot, add the onion, bell pepper, and green chiles and cook for 3-5 minutes, until translucent, fragrant, and beginning to soften. Add the shredded tofu along with the salt and chili powder and toss until evenly combined. Taste and adjust, adding more chili powder for smokiness, green chiles for spice, or more salt to taste. Remove from heat and set aside.
  • Prepare the Creamy Cashew Jalapeño Sauce next. Then it’s assembly time!
  • Lightly oil an 8x8-inch glass or ceramic baking dish, then add 1/4 cup (60 ml) of the sauce to the bottom of the dish and spread evenly. Place 4 corn tortilla halves on top of the sauce, then put half of the filling mixture on top of the tortillas and spread evenly. Top the filling with 3/4 cup (180 ml) sauce and 4 more tortilla halves, then repeat: the rest of the filling, 3/4 cup (180 ml) sauce, and the remaining 4 tortilla halves. Pour the remaining sauce over the top, then cover with foil.
  • Bake for 20 minutes, until the casserole is warmed through and the sauce has thickened. Let cool for 5-10 minutes, then serve! It's delicious topped with cilantro, hot sauce, and pickled onions (all optional). Leftovers keep in a sealed container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 411 Carbohydrates: 29.3 g Protein: 20.8 g Fat: 25.7 g Saturated Fat: 4.5 g Polyunsaturated Fat: 3.7 g Monounsaturated Fat: 11.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 649 mg Potassium: 562 mg Fiber: 6 g Sugar: 5.4 g Vitamin A: 207 IU Vitamin C: 42 mg Calcium: 126 mg Iron: 5.5 mg