Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)

butterbean parmigiana in the pan after baking

4.77 from 13 votes

Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)

Butter bean parmigiana is a cozy, 1-pan bean parmesan stew dinner with layers of amazing flavor and textures! No extra bowls needed! Layer cheesy tofu spinach mixture with pasta sauce, butter beans and vegan Parmesan and bake! Serve with garlic bread or pasta! gluten-free, soy-free, and nut-free options

Prep Time15

Cook Time20

Total Time35

Course: dinner, Main

Cuisine: Italian

Keyword: bean parmigiana, butterbean parmigiana

Servings:

Author: Vegan Richa

Ingredients

For the Spinach 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

For the Pasta Sauce

8 to 10 ounces pasta sauce or marinara
1 teaspoon balsamic vinegar

For the Butter Beans

15- ounce can butter beans or white beans, drained and rinsed, or use 1 1/2 cups cooked white beans

For Topping

vegan parmesan, fresh basil, red pepper flakes, optional panko breadcrumbs or fresh breadcrumbs
olive oil for drizzling

US Customary - Metric

Instructions

Preheat your oven to 400°F (205°C).

Make the spinach tofu ricotta mixture.

In a bowl or in your 7x8” baking dish, combine the all of the spinach ricotta ingredients. Mix well, then taste and adjust the salt and flavors, if needed. You can add more cheese or salt to taste. I usually add a little vegan mozzarella and parmesan. (Add the mixed tofu ricotta mixture to the baking dish if you used a bowl)

Assemble the casserole.

Even out the top. Top that with the butter beans and then the pasta sauce, and drizzle on the balsamic vinegar. Sprinkle with vegan parmesan, ( or my liquid mozzarella) , fresh basil, and red pepper flakes along with the breadcrumbs, if using. Drizzle a little olive oil over the top.
Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling nicely. Remove the pan from the oven, and top with fresh basil or other herbs of choice. Serve warm with sourdough, multigrain bread, garlic bread, over or pasta.
Store: store in the fridge for upto 3 days. Freeze for months. Reheat in a skillet or microwave or oven.

Video

Notes

Bean sub: You can substitute the butter beans with other white beans or chickpeas.

To make this nut-free, use nut-free vegan cheeses.

For a soy-free version, replace the tofu with chickpea tofu and make sure that your other cheese are soy-free.

For gluten-free, just omit the breadcrumbs.

make on stovetop: Heat a skillet over low heat. Add the layers, top with vegan cheese and pepper flakes, then increase heat to medium low, cover with a lid and simmer for 10-12 mins. Then serve.

Nutrition