Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu. If you haven’t met her yet, we’re pretty sure you’re going to be BFFs.
This casserole is also surprisingly quick and easy and requires just 9 ingredients, friends. Let us show you how it’s done!
If you’re thinking a vegan casserole couldn’t possibly have all the creamy, hearty comfort of the classic dish, think again! Shredded tofu is the satisfying, protein-packed ingredient that hides away between layers of flavor.
And where do those flavors come from, you ask? Sautéed bell pepper and onion provide a naturally sweet base while green chiles add spiciness, chili powder brings the smokiness, and sea salt enhances it all. That sweet-spicy-smoky trio is hard to beat!
But don’t be fooled…it gets even better! Our Cashew Jalapeño Sauce creates the creamy, cheesy comfort of a classic casserole, and tortillas add the satisfying element (team carbs!).
With the components ready, it’s time to layer: sauce, tortillas, filling, and repeat!
A final layer of cashew jalapeño sauce seals in all the deliciousness (and when baked, resembles melted cheese 🙌). Cue the ooo’s and ahhh’s!
We hope you LOVE this vegan casserole! It’s:
Quick + easy
& SO delicious!
This casserole is a hearty meal on its own, but it would also pair well with our Green Cauliflower Rice (20 Minutes!), Instant Pot Black Beans (Perfect Every Time!), or Black Bean Quinoa Salad with Orange Lime Dressing.
More Hearty Vegan Mains
- Easy Vegan Stuffed Shells
- Cornbread & Black Bean Enchilada Bake
- 1-Pot Yellow Chickpea Cauliflower Curry
- Quinoa-Stuffed Sweet Potatoes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Green Chile Casserole
- 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)
- 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 8×8-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.