Mashed Sweet Potato and Tofu Vegan Casserole

A rich and creamy mashed sweet potato casserole with a crunchy pecan crumble is sure to impress everyone.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    35 Min

Cooking Directions

  • Preheat oven to 350F.
  • Place water to boil in large stock pot. Meanwhile, peel and chop sweet potatoes into 2 inch cubes. When water comes to boil, add the sweet potatoes and boil until soft.
  • For pecan crumble: Combine pecans, flour, sugar, cinnamon, and salt in a food processor and pulse until uniformly crumbled. Slowly add melted vegan butter with the food processor on low until thoroughly moistened.
  • When sweet potatoes are cooked through, strain and transfer to a large mixing bowl. Add drained tofu, sugar, vegan butter, vanilla and spices to the bowl and use an immersion blender to blend until smooth.
  • Transfer to a casserole dish and spread evenly. Top with pecan crumble and bake for 20-25 minutes until crumble is crisp. Cool for 10 minutes and serve.

This recipe was created by Cassandra Gates.


  • 6 cups boiled and cubed sweet potatoes (4 medium or 3 large sized sweet potatoes)
  • ½ pkg. House Foods Soft Tofu
  • ¼ cup brown sugar
  • 2 Tbsp. vegan butter
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • Filling:

  • ¾ cup pecans
  • ⅓ cup all purpose flour
  • ¼ cup brown sugar
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 4 Tbsp. vegan butter, melted
  • Pecan crumble:


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