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Butter Bean Parmigiana (Bean Tofu Spinach Parmesan Bake) Recipe

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4.3 from 34 reviews

A delicious and comforting vegan Butter Bean Parmigiana bake featuring a creamy spinach tofu ricotta layer, tender butter beans, and rich pasta sauce, all topped with vegan cheeses and baked to bubbling perfection. This casserole is perfect for a hearty dinner served warm with bread or pasta.

  • Total Time: 35 minutes
  • Yield: 3 servings

Ingredients

Spinach Tofu Ricotta Mixture

  • 4 ounces frozen spinach (thawed and lightly squeezed)
  • 5 ounces firm tofu
  • 1/2 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 cup or more vegan mozzarella
  • 2 tablespoons nutritional yeast

Other Ingredients

  • 8 to 10 ounces pasta sauce (or marinara)
  • 1 teaspoon balsamic vinegar
  • 15-ounce can butter beans (or white beans, drained and rinsed, or 1 1/2 cups cooked white beans)
  • Vegan parmesan (optional)
  • Fresh basil (optional)
  • Red pepper flakes (optional)
  • Panko breadcrumbs or fresh breadcrumbs (optional)
  • Olive oil (for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the casserole.
  2. Prepare Spinach Tofu Ricotta: Combine thawed and lightly squeezed spinach, firm tofu, salt, Italian seasoning, onion powder, garlic powder, vegan mozzarella, and nutritional yeast in a bowl or directly in your baking dish. Mix thoroughly and taste to adjust seasoning, adding more cheese or salt if desired.
  3. Assemble Casserole: If using a bowl, transfer the spinach tofu ricotta mixture to a 7×8” baking dish. Spread evenly to form the base layer.
  4. Add Beans and Sauce: Even out the ricotta layer, then evenly layer the butter beans over it. Pour the pasta or marinara sauce on top, and drizzle with balsamic vinegar.
  5. Add Toppings: Sprinkle vegan parmesan, fresh basil, red pepper flakes, and breadcrumbs if using. Drizzle a little olive oil over the entire top for added richness and a golden finish.
  6. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, until the cheese is melted and the sauce is bubbling nicely.
  7. Serve: Remove from the oven and garnish with fresh basil or herbs of your choice. Serve warm alongside sourdough, multigrain bread, garlic bread, or over pasta.
  8. Storage: Store leftovers in the fridge for up to 3 days or freeze for several months. Reheat using a skillet, microwave, or oven before serving.

Notes

  • This recipe is vegan and dairy-free using tofu and vegan cheese substitutes.
  • Optional toppings like breadcrumbs, fresh basil, and red pepper flakes add extra texture and flavor.
  • Use any white beans if butter beans are unavailable.
  • Adjust seasoning in the ricotta mixture to suit your taste.
  • For a gluten-free option, use gluten-free breadcrumbs or omit breadcrumbs altogether.
  • Leftovers reheat well, making this dish great for meal prep.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/butter-bean-parmigiana-bean-tofu-spinach-parmesan-bake-recipe/