Every Helping
Sign in

Dinner recipe · from the recipe book

Smoky Tofu Potato Bake with Parmesan Crust

Tender sliced potatoes and golden smoky tofu baked in a tangy garlic-yogurt sauce with spinach, under a crisp, nutty Parmesan crust.

Smoky Tofu Potato Bake with Parmesan Crust

Ingredients

  • 3½ medium700 gRusset potatoessliced 1/4 inch thick
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium110 gYellow onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gMilk, 2%
  • 1 tbsp8 gCornstarch
  • ½ cup grated50 gGrated Parmesan
  • 2 tbsp25 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • 1½ tsp3 gLemon zest
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C) and lightly brush a 9x13-inch baking dish with a little of the olive oil, taken from half of the total.
  2. Heat the rest of that first half of the olive oil in a large skillet over medium-high heat. Toss the tofu with the paprika and half of the salt, then brown it for 8 minutes, turning, until golden; move it to a bowl.
  3. Pour the remaining half of the olive oil into the skillet, add the onion and cook 5 minutes until soft. Stir in the garlic and thyme for 30 seconds, then add the spinach and cook until just wilted. Take the skillet off the heat.
  4. Make the yogurt sauce: in a large bowl, whisk the Greek yogurt, milk, cornstarch, lemon zest, black pepper and the remaining half of the salt until smooth. Whisking in the cornstarch keeps the yogurt from splitting in the oven.
  5. Add the potato slices to the yogurt sauce and toss to coat every slice.
  6. Layer half of the coated potatoes in the baking dish. Scatter over the browned tofu, the edamame and the spinach-onion mixture, then top with the remaining half of the potatoes and scrape any sauce left in the bowl over the top.
  7. Cover with foil and bake for 35 minutes, until a knife slides easily into the potatoes.
  8. Uncover, sprinkle the Parmesan evenly over the top and bake 12 to 15 minutes more, until the crust is golden and bubbling.
  9. Let the casserole rest for 5 minutes before cutting into four portions.

Contains: Milk, Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book