Looking for a show-stopping yet incredibly simple vegetarian brunch? Your search ends here! These individual Savory Asparagus and Mushroom Tofu Bakes are light, custardy, and packed with protein. Silken tofu creates a wonderfully smooth and creamy base, perfectly complemented by the fresh, earthy flavors of asparagus, mushrooms, and basil. They’re elegant enough for guests but easy enough for a healthy weekday breakfast or light lunch.
Ingredients
• 1 12.3-ounce / 350g package light firm silken tofu, drained
• ½ cup / 120 ml refrigerated or frozen egg product, thawed, or 2 large eggs
• ¾ cup / 85g finely shredded vegan cheddar cheese
• 2 tablespoons / 30 ml snipped fresh basil, divided
• ¼ teaspoon / 1.25 ml ground black pepper
• ⅛ teaspoon / 0.6 ml salt
• 2 teaspoons / 10 ml olive oil
• 12 ounces / 340g fresh asparagus, trimmed and cut into 1-inch pieces
• 1½ cups / 150g sliced fresh mushrooms (cremini, shiitake, or button)
• ¼ cup / 40g finely chopped shallots (about 2 medium)
Instructions
1. Preheat your oven to 350°F / 175°C. In a blender, combine the drained silken tofu and eggs (or egg product). Blend until completely smooth.
2. Pour the tofu mixture into a large bowl. Stir in the vegan cheese, 1 tablespoon of the fresh basil, black pepper, and salt. Set the bowl aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms, and shallots. Sauté for 5 to 8 minutes, stirring occasionally, until the vegetables are tender-crisp. Let them cool for a minute.
4. Gently fold the cooked vegetables into the tofu mixture until everything is well combined.
5. Divide the mixture evenly among six 6-ounce au gratin dishes or ramekins. Place the ramekins on a baking sheet for easy handling.
6. Bake for 20-25 minutes, or until the filling is set and the edges are golden and bubbly.
7. Garnish with the remaining 1 tablespoon of fresh basil before serving warm.
Nutritional Information
• Per Serving (approximate): 108 calories; 6 g total fat (1 g saturated fat); 0 mg cholesterol; 319 mg sodium; 5 g carbohydrates; 1 g fiber; 10 g protein.
Pro Tips
• For the best texture, gently press the silken tofu between paper towels to remove excess water before blending. This prevents the final bake from being watery.
• Feel free to swap the asparagus and mushrooms for other seasonal vegetables like wilted spinach, diced bell peppers, or zucchini. Just be sure to cook them down first to remove excess moisture.
• Assemble the mixture in the ramekins up to a day in advance. Cover and refrigerate, then bake just before serving, adding 5-7 extra minutes to the bake time.
• Don’t have ramekins? This recipe works beautifully in a standard muffin tin for smaller, bite-sized portions. Just be sure to grease the tin well and reduce the baking time to 15-18 minutes.
FAQ
Q: Can I make this tofu bake completely vegan
A: Yes, absolutely! To make this recipe fully vegan, ensure you use a refrigerated or frozen vegan egg product instead of dairy eggs. The recipe already calls for vegan cheddar cheese, so with that one swap, you’ll have a delicious, 100% plant-based brunch bake.
Q: Is this tofu bake a good source of vegetarian protein
A: It’s an excellent source of plant-forward protein. The combination of silken tofu and eggs (or a high-protein vegan egg substitute) provides a substantial 10 grams of protein per serving, making it a satisfying and energizing meal to start your day.
Q: Do I have to use silken tofu for this recipe
A: For the best results, yes. Silken tofu is essential for creating the light, smooth, and custardy texture that makes this bake special. Using regular firm or extra-firm tofu will result in a much denser and grainier bake, so we highly recommend sticking with silken tofu.
Q: How should I store and reheat leftover tofu bakes
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave for 30-60 seconds or place them in an oven or toaster oven at 350°F (175°C) for 5-10 minutes until warmed through.
