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Veganuary Recipes: Cheezy Broccoli Bake by Isa Chandra Moskowitz

This is perfect for a comfort recipe!


1 large onion, diced

2tbsp olive oil

4 garlic cloves, minced

450g broccoli

340g extra-firm tofu

120ml vegetable stock

120ml tahini

60ml fresh lemon juice

1tsp sweet paprika

35g nutritional yeast flakes

1tsp ground turmeric

½ tsp salt

100g breadcrumbs


Preheat a large pan over medium heat.

Saute the onion in the olive oil with a pinch of salt until translucent, about 5 minutes.

Add the garlic and saute for another minute.

Add the broccoli, raise the heat a bit, and cook until the broccoli has softened.

Preheat the oven to 175.

Lightly grease a 25 by 25cm roasting dish.

In a food processor or blender, combine the tofu, vegetable stock, tahini, and lemon juice and blend until completely smooth.

Add half of the broccoli mixture, the paprika, nutritional yeast, salt, and pepper and pulse a few times until well combined.

Without running the food processor, stir in the breadcrumbs with a spatula.

Transfer the mixture to the roasting dish, spread it over evenly.

Top with the remaining broccoli and lightly press into the bottom layer.

Bake for 30 minutes until golden on top.

Let cool slightly, sprinkle with additional paprika to serve.


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