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Ultimate Smothered Tofu Chops & Scalloped Potato Casserole

Delicious plant-based casserole with seasoned tofu chops and creamy scalloped potatoes

When comfort food cravings hit, this ultimate smothered tofu chops and scalloped potato casserole delivers everything you need. Layers of perfectly seasoned plant-based “chops” nestled between creamy, thinly sliced potatoes create a hearty one-dish dinner that will satisfy the whole family. The best part? It all comes together in one baking dish with minimal prep work.

This updated classic brings all the satisfaction of traditional comfort food while offering a plant-forward alternative that’s equally delicious. Whether you’re looking for an easy weeknight meal or a special Sunday supper, this casserole checks all the boxes for creamy, comforting, and convenient dining.

Ingredients

2 pounds firm tofu, sliced into ½-inch thick “chops”
4 large russet potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced
3 cups plant-based milk (unsweetened)
¼ cup nutritional yeast
2 tablespoons cornstarch
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon ground sage
Salt and black pepper to taste
2 tablespoons olive oil
½ cup vegetable broth
Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Tofu Chops

Press the tofu between paper towels to remove excess moisture for 15 minutes. Slice into ½-inch thick pieces and season both sides with salt, pepper, and smoked paprika.

Step 2: Layer the Casserole

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Arrange half of the potato slices in an even layer, followed by half of the onion slices. Place seasoned tofu chops over the potatoes and onions.

Step 3: Create the Creamy Sauce

In a saucepan, whisk together plant-based milk, nutritional yeast, cornstarch, minced garlic, thyme, and sage. Heat over medium heat, stirring constantly until thickened (about 5-7 minutes). Season with salt and pepper.

Step 4: Assemble and Bake

Pour half of the creamy sauce over the tofu layer. Add remaining potatoes and onions. Pour remaining sauce over the top, making sure all potatoes are covered. Cover with foil and bake for 45 minutes.

Step 5: Finish and Serve

Remove foil and bake for another 15-20 minutes until potatoes are tender and top is golden brown. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Expert Tips

Choosing the Right Tofu: Extra-firm tofu works best for this recipe as it holds its shape well during baking. Always press tofu thoroughly to achieve a meatier texture.

Perfect Potato Slicing: Use a mandoline slicer for consistently thin potato slices. This ensures even cooking and a beautifully layered presentation.

Customize Your Seasonings: Feel free to add your favorite herbs and spices. Rosemary, oregano, or a touch of cayenne pepper can customize the flavor profile to your preferences.

Make-Ahead Option: Assemble the casserole up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time when starting from cold.

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes? Yes! Sweet potatoes work beautifully and add a natural sweetness that complements the savory seasonings.

How should I store leftovers? Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.

Can I make this recipe gluten-free? This recipe is naturally gluten-free when using certified gluten-free ingredients.

What can I serve with this casserole? This dish is complete on its own, but pairs well with a simple green salad or steamed vegetables for a balanced meal.