Ingredients

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Seasoned tofu

½-1 cup diced onion

3-4 cloves garlic, minced

6-8 cups vegetable broth

2 Tbsp miso paste

1 block of tofu, diced into small, bite sized pieces (no need to press it beforehand)

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The rest

2 cans of white beans or whatever kind you like, drained and rinsed well

1 can diced tomatoes

1 Tbsp miso paste

4ish cups of frozen or fresh vegetables of your choice (I used a frozen mix that included broccoli, squash, peppers, etc)

Dried or fresh seasonings as you like (I used dried basil, oregano, parsley, garlic and onion powders, salt and pepper)

Nutritional yeast, if desired

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To season the tofu*

1. Saute diced onions in the bottom of the sauce pan with a small amount of oil or broth until they begin to become translucent.

2. Add the minced garlic and cook for another minute or so.

3. Add 6-8 cups of vegetable broth, and about 2T miso paste. Bring to a boil. Taste and adjust seasonings as desired.

4. Carefully add diced tofu to the boiling water. Bring back up to a boil and cook the tofu for 5-7 min.

5. Turn off the heat and remove the tofu from the broth using a slotted spoon. Keep the broth to use for another dish.

6. *You don't HAVE to season the tofu but the texture will be firmer and the flavor richer if you do. You can also use just plain vegetable broth in a pinch.

Assemble the ingredients

7. Add tofu, roasted vegetables, beans, tomatoes, and seasonings of your choice to a casserole dish.

8. Spoonnin some of the broth, add 1 Tbsp miso. Sprinkle with nutritional yeast if you like it. Mix everything together well.

Bake it

9. Bake in 350 degree oven for some time (30? 40? 50 minutes?) until the vegetables are done to your liking. Stir every once in awhile.