Creamy Vegetable Bake


Creamy Vegetable Bake

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Servings and Ingredients

Serves 8
1 c. chopped onions
1 c. chopped zucchini
½ c. chopped carrots
2 (10.5 oz each) pkg silken tofu
1 tbsp. miso
¼ c. fat-free mayonnaise
¼ tsp. lemon pepper
1 tsp. thyme
2 tbsp. flour
¼ c. dried bread crumbs OR 3 tbsp sesame seeds


  1. Preheat oven to 375 degrees.
  2. Cook onions, zucchini and carrots with a little water to prevent sticking in a nonstick skillet over medium heat until tender. Place vegetables in a medium mixing bowl.
  3. Puree tofu, miso, mayonnaise, lemon pepper and thyme together in a blender until smooth. Blend in the flour.
  4. Pour tofu mixture onto the vegetables and mix well. Pour into a lightly oiled 9-inch pie pan.
  5. Sprinkle the bread crumbs (or sesame seeds) on top of the tofu. Bake at 375 degrees for 40 minutes.
  6. Allow to sit for 10 minutes before serving. Cut pie into 8 wedges to serve.

Nutrition facts


88 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 245mg
  • Total Carbohydrates: 11g
  • Protein: 7g

Recipe Source:

Iowa Soybean Promotion Board.