Vegan Taco Casserole (Mexican Lasagna)
This vegan taco casserole is going to become a family comfort food favorite! It combines tortillas, salsa, vegan cheese and a high-protein filling mix made with tofu and beans. So easy, flavorful and satisfying, it makes for a great weeknight dinner and fun to serve with all your favorite taco fixings. 100% vegan + dairy-free.
Servings: 6 servings
Calories: 550kcal
Equipment
- Large baking dish (+ aluminum foil) such as a lasagna dish
- Large pan
- Stirring and serving spoons
- Measuring cups and spoons
Ingredients
For the vegan meat crumble filling
- 1 yellow onion finely diced
- 3 cloves of garlic crushed
- 1½-2 tbsp taco seasonings see notes if using your own spices
- 16 oz extra-firm or firm tofu vegan meat crumbles work too
- 15 oz canned petite diced tomatoes
- 15 oz canned corn drained, or use the kernels from 2 fresh cobs, or about 2 cups of frozen corn
- 15 oz black beans rinsed and drained
- salt and pepper to taste
For the casserole
- 8-10 wheat tortillas
- 16 oz salsa
- vegan cheese shreds or vegan white sauce I used this vegan cashew white sauce
Instructions
- Preheat the oven to 350ºF.
- Warm up a large pan with a little oil, then add the onion with a pinch of salt. Cook on medium-high heat for 5-7 min, then add the garlic and spices. Cook for another 1-2 min while stirring often. Crumble the block of tofu using your hands/fingers right into the pan, then add the beans, tomatoes and corn. Stir and keep cooking uncovered for about 10 minutes.
- Cut the tortillas in half or into strips. Also, add about ⅓ cup of salsa to the bottom of your baking dish (I used a lasagna dish), then spread it out. Distribute half of the cut tortillas over the salsa so they cover the whole surface (it is ok if they overlap a little).
- Add and spread out about half the tofu-bean mix over the tortillas, then drizzle half the cheese sauce (or sprinkle half the vegan cheese shreds), and dollop about ⅓ cup of the salsa.
- Cover with the second half of the tortillas, spread out the second half of the tofu-bean mix, drizzle or sprinkle the rest of the vegan cheese and dollop more of the salsa over (you can finish up the jar or keep some for serving).
- Cover with aluminum foil, and bake for 20 minutes. Uncover and keep baking for another 10-15 minutes. Take it out of the oven and let it rest for 5 minutes before slicing. Serve with vegan sour cream, avocado or guacamole, cilantro, hot sauce, etc.
Video
Notes
- Don't stress too much about cutting the tortillas in a way that fits exactly in your dish. Just roughly cut them so the circular tortillas get into the corners, but it does not have to be perfect since you won't be able to tell once baked anyway.
- Start by baking the dish covered with foil. This helps the dish cook through without drying at the top too fast. Just uncover it for the last 10 minutes or so.
- I used a premix of taco seasonings, but you can play around with the spices you want to use and include dried oregano, chili powder, cumin powder, sweet or smoky paprika or chipotle powder. I used this taco seasoning from the brand Kinder's.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 550kcal | Carbohydrates: 78g | Protein: 27g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1186mg | Potassium: 886mg | Fiber: 13g | Sugar: 10g | Vitamin A: 579IU | Vitamin C: 11mg | Calcium: 205mg | Iron: 5mg