Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan layered bean and tofu Parmesan bake with spinach, pasta sauce, and vegan Parmesan. Cozy and flavorful with layers of amazing textures and cheesy goodness. Serve with garlic bread or pasta for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
- 8 to 10 ounces pasta sauce (or marinara)
- 1 teaspoon balsamic vinegar
- 15- ounce can butter beans (or white beans, drained and rinsed, or use 1 1/2 cups cooked white beans)
- vegan parmesan, fresh basil, red pepper flakes, optional panko breadcrumbs or fresh breadcrumbs
- olive oil (for drizzling)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1335mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 727mg
- Calcium
- 462mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.