Creamy Green Bean and Tofu Vegan Casserole

Made with homemade cream sauce, this classic green bean casserole filled with creamy, crunchy goodness is perfect for the holidays.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    20 Min

Cooking Directions

  • Preheat oven to 400F.
  • Fill large stock pot with water and bring to a boil with a pinch of sea salt. Add green beans and cook for 5 minutes, then strain.
  • Meanwhile, cook onions with olive oil over medium heat until soft, then add mushrooms and cook for 5 minutes. Add garlic, salt, pepper and cayenne and cook another 3 minutes.
  • Deglaze pan with half of the vegetable stock, saving other half for the tofu. Sprinkle flour over the pan and stir to create a sauce.
  • Puree tofu in a food processor with remaining ½ cup of vegetable broth until smooth.
  • Add pureed tofu to mushroom pan and stir over medium heat to coat mushrooms evenly. Then add green beans and toss to coat well.
  • Transfer green bean mixture to casserole baking dish, top with fried onions and bake for 15 minutes.

This recipe was created by Cassandra Gates.


  • ¾ pkg. House Foods Tofu Medium Firm
  • 1½ lbs. green beans, trimmed and cut in half
  • 1½ cups cremini mushrooms, sliced
  • 1 cup fried onions
  • 1 Tbsp. olive oil
  • 2 tsp sea salt
  • ½ tsp. black pepper
  • 3 garlic cloves, minced
  • ½ medium onion, chopped
  • ⅛ tsp. cayenne
  • ¾ cup vegetable broth
  • 2 tsp. all purpose flour


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