Quinoa Leek Casserole

Quinoa and tofu sauteed with garlic and leeks in sesame oil, then baked under a golden breadcrumb and cheese crust. This casserole packs protein from two plant sources plus cheese, making it substantial enough to serve as a vegetarian main.

The sesame oil does more than prevent sticking. Its nutty, toasted flavor permeates the sauteed garlic and leeks and carries into the finished casserole. Browning the leeks first draws out their natural sweetness, which balances the earthy quinoa.

Coating the oiled dish with breadcrumbs before adding the mixture creates a crispy shell on the bottom and sides. More breadcrumbs and cheese on top brown under the uncovered final bake for a crunchy contrast against the soft, creamy interior.

Pro Tips

• Press excess water from the tofu before sauteing. Wet tofu steams instead of browning and makes the casserole watery.
• Cook the quinoa before assembling. Raw quinoa won’t cook through properly with only 20 minutes of baking and half a cup of milk.
• Leave the casserole uncovered for the last 5 to 7 minutes to let the cheese and breadcrumbs get properly golden and crisp.

Variations

• Use plant-based milk and vegan cheese to make this fully vegan.
• Add sauteed mushrooms with the leeks for an earthier, more savory casserole.
• Stir in a handful of fresh spinach before transferring to the casserole dish for extra greens.