11 Fresh Healthy Dinner Casseroles for Clean Eating Goals

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11 Fresh Healthy Dinner Casseroles for Clean Eating Goals

Finding healthy dinner options that fit clean eating can be tricky on busy weeknights. Casseroles offer a simple way to prepare meals ahead and still keep things nutritious. I put together some fresh recipes that use wholesome ingredients without extra fuss. These ideas focus on vegetables, lean proteins, and balanced flavors. Here are 11 casserole recipes to help with your clean eating goals.

Helpful Tips Before You Start

These tips will help you build casseroles that stay fresh and support clean eating from start to finish.

Stock Fresh Produce First

Keep a mix of seasonal vegetables on hand so you can add volume and nutrients without extra sauces or fillers.

Cook Grains Ahead

Prepare quinoa, brown rice, or farro in batches on the weekend to cut down on active time when assembling dinner.

Choose Lean Proteins

Opt for skinless chicken, turkey, or beans to keep the dish satisfying while avoiding excess fat.

Skip Canned Cream Soups

Make a quick sauce from broth and Greek yogurt instead to control salt and skip preservatives.

Cool and Store in Portions

Divide leftovers into single servings right after baking so you can grab clean meals throughout the week.

Lemon Garlic Chicken Broccoli Quinoa Casserole

This casserole brings together lean chicken, crisp broccoli, and fluffy quinoa in a bright lemon garlic sauce. It makes a reliable choice for busy weeknights when you want a complete meal with minimal cleanup.

The result tastes fresh and light with savory garlic notes balanced by tart lemon. The textures stay varied, from tender chicken to firm broccoli and chewy quinoa grains.

Lemon Garlic Chicken Broccoli Quinoa Casserole

Serves 4 people.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 3 cups broccoli florets
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F and lightly oil a 9×13-inch baking dish.
  2. Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
  3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until lightly browned on all sides.
  4. Stir the minced garlic, oregano, salt, and pepper into the skillet with the chicken. Cook for 1 minute more until fragrant.
  5. Fluff the cooked quinoa and transfer it to a large mixing bowl. Add the chicken mixture, broccoli florets, lemon zest, and lemon juice. Stir until everything is evenly combined.
  6. Spread the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes.
  7. Remove the foil and bake for 5 more minutes. Sprinkle with chopped parsley before serving.

Extra Tips

Steam the broccoli florets for 2 minutes before mixing if you prefer them softer after baking. Leftovers reheat well in a covered skillet with a splash of broth to restore moisture. Skip the parsley if you want to store portions for the freezer.Course: Main Course Cuisine: Mediterranean Equipment: 9×13-inch baking dish, Medium saucepan, Large skillet, Mixing bowl

Turkey Spinach Mushroom Wild Rice Casserole

This casserole brings together lean ground turkey, earthy mushrooms, and fresh spinach in one easy dish. Wild rice gives it a chewy bite that makes the meal feel complete without any heavy add-ins.

It works well for weeknight dinners or weekend meal prep when you want something warm and filling. The taste stays savory with simple herbs, and the texture remains moist from the broth while the top turns lightly golden.

Turkey Spinach Mushroom Wild Rice Casserole

Serves 4 people.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups fresh spinach
  • 2 cups cooked wild rice
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×9 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
  3. Add the diced onion and sliced mushrooms to the skillet. Cook for 5 to 6 minutes until the vegetables soften.
  4. Stir in the minced garlic and cook for 1 minute more.
  5. Add the fresh spinach and stir until it wilts, about 2 minutes.
  6. Mix in the cooked wild rice, chicken broth, thyme, salt, and pepper. Stir everything until well combined and the broth is absorbed.
  7. Transfer the mixture to the prepared baking dish and spread it evenly.
  8. Bake for 20 minutes until the top is lightly browned and the casserole is heated through.

Extra Tips

Cook the wild rice ahead so it stays firm during baking. Leftovers reheat well in a covered skillet with a splash of broth to restore moisture. If you want a bit more herb flavor, add an extra pinch of thyme before baking.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×9 Baking Dish

Sweet Potato Black Bean Enchilada Bake

This casserole layers roasted sweet potatoes with black beans and corn tortillas in a simple enchilada sauce. It makes a filling weeknight dinner that reheats well for lunch the next day. The sweet potatoes add natural sweetness that balances the spices, while the beans keep the texture hearty.

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It works especially well for meal prep because the flavors deepen after a night in the fridge. The finished bake has soft vegetables, tender tortillas, and a lightly crisp top.

Sweet Potato Black Bean Enchilada Bake

Serves 4 people.

Ingredients

  • 2 large sweet potatoes, peeled and diced into 1-inch pieces
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn
  • 8 corn tortillas, cut into 1-inch strips
  • 2 cups clean enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • Fresh cilantro, for garnish
  • Sliced avocado, for serving

Instructions

  1. Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
  2. Spread the diced sweet potatoes on a baking sheet, toss with a little oil if desired, and roast for 20 minutes until they start to soften.
  3. While the sweet potatoes roast, heat a large skillet over medium heat. Add the onion, red bell pepper, and garlic. Cook for 5 minutes until the vegetables begin to soften.
  4. Stir in the cumin, chili powder, and salt. Add the black beans, corn, and roasted sweet potatoes. Pour in 1 cup of enchilada sauce and stir to combine. Remove from heat.
  5. Spread 1/2 cup enchilada sauce across the bottom of the baking dish. Layer half the tortilla strips over the sauce, followed by half the sweet potato mixture. Repeat with the remaining tortillas, mixture, and final 1/2 cup of sauce.
  6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes more until the edges bubble.
  7. Let the bake rest for 5 minutes. Top with fresh cilantro and serve with sliced avocado.

Extra Tips

Roast the sweet potatoes ahead so they finish cooking evenly in the final bake. If your enchilada sauce is thick, thin it with a splash of water before layering. Leftovers keep in the fridge for three days and reheat best in a covered skillet with a tablespoon of water to loosen the sauce.Course: Main Course Cuisine: Mexican Equipment: Baking dish, Large skillet, Baking sheet

Mediterranean Chickpea Zucchini Tomato Casserole

This casserole combines chickpeas with fresh zucchini and tomatoes for a simple baked dinner. It works well on busy weeknights when you want a filling plant-based meal that still feels light.

The dish has bright Mediterranean flavors from herbs and lemon, with a soft texture from the baked vegetables and a slight firmness from the chickpeas.

Mediterranean Chickpea Zucchini Tomato Casserole

Serves 4 people.

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 3 medium zucchinis, sliced into rounds
  • 4 ripe tomatoes, diced
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F and lightly oil a 9×13 baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 minutes until it softens.
  3. Stir in the minced garlic and cook for 1 minute more.
  4. Add the sliced zucchini and diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the zucchini begins to soften.
  5. Mix in the chickpeas, oregano, salt, and pepper. Cook for another 2 minutes to combine the flavors.
  6. Transfer the mixture to the prepared baking dish and spread it evenly.
  7. Bake for 25 minutes until the vegetables are tender and the top is lightly browned.
  8. Remove from the oven, drizzle with lemon juice, and sprinkle with chopped parsley before serving.

Extra Tips

Slice the zucchini evenly so it cooks at the same rate as the tomatoes. Leftovers reheat well in a 350°F oven for 10 minutes to keep the texture firm. If you want a brighter flavor, add the lemon juice right before serving instead of before baking.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, Baking dish, Oven

Baked Salmon Asparagus Dill Quinoa Casserole

This casserole brings together flaky salmon, tender asparagus, and fluffy quinoa in one dish. Fresh dill and lemon keep the flavors bright and light, making it a good choice for weeknight dinners or meal prep.

The texture stays balanced with soft grains, crisp-tender vegetables, and moist fish that holds together after baking. It feels fresh while still delivering the comfort of a casserole.

Baked Salmon Asparagus Dill Quinoa Casserole

Serves 4 people.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 pound salmon fillet, cut into bite-sized pieces
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F. Rinse the quinoa under cold water, then combine it with the water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
  2. While the quinoa cooks, toss the salmon pieces, asparagus, garlic, olive oil, lemon juice, lemon zest, salt, and pepper in a large bowl until evenly coated.
  3. Fluff the cooked quinoa with a fork and stir in 2 tablespoons of the chopped dill. Spread the quinoa evenly in the bottom of a 9×13-inch baking dish.
  4. Arrange the salmon and asparagus mixture over the quinoa in a single layer. Sprinkle the remaining tablespoon of dill on top.
  5. Bake uncovered for 20 to 25 minutes until the salmon flakes easily and the asparagus is tender. Let the casserole rest for 5 minutes before serving.

Extra Tips

Use fresh dill rather than dried for the best flavor. If the asparagus spears are thick, slice them thinner so they cook at the same rate as the salmon. Leftovers reheat well in a 350°F oven with a splash of water to keep the quinoa from drying out.Course: Main Course Cuisine: Mediterranean Equipment: Medium saucepan, 9×13-inch baking dish, Mixing bowl

Lean Beef and Eggplant Italian Herb Casserole

This casserole brings together lean beef and tender eggplant in a simple baked dish that feels satisfying without being heavy. The Italian herbs give it a savory, aromatic flavor that works well for weeknight dinners or weekend meal prep. Eggplant slices soak up the seasoned tomato sauce while the beef adds protein and heartiness.

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It comes out with soft layers of vegetable and meat that hold together nicely when scooped. The clean ingredients keep it light enough for everyday eating yet filling enough to serve as a complete meal.

Lean Beef and Eggplant Italian Herb Casserole

Serves 4 people.

Ingredients

  • 1 pound lean ground beef
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F and lightly brush a baking dish with a small amount of the olive oil.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.
  3. Add the minced garlic, dried oregano, dried basil, and dried thyme to the skillet. Stir for 30 seconds until fragrant.
  4. Add the lean ground beef to the skillet. Cook, breaking it apart with a spoon, until browned. Stir in the crushed tomatoes, salt, and black pepper. Simmer for 5 minutes.
  5. Arrange half the eggplant slices in a single layer in the baking dish. Spoon half the beef mixture over the eggplant. Repeat with the remaining eggplant and beef mixture.
  6. Drizzle the remaining tablespoon of olive oil over the top layer. Cover the dish with foil and bake for 30 minutes.
  7. Remove the foil and bake uncovered for 10 more minutes until the eggplant is soft. Let the casserole rest for 5 minutes before serving. Garnish with fresh basil leaves.

Extra Tips

Salt the eggplant slices lightly and let them sit for 10 minutes before layering to reduce excess moisture and improve texture. Leftovers reheat well in a covered skillet over low heat with a splash of water to keep the sauce from drying out.Course: Main Course Cuisine: Italian Equipment: Large skillet, Baking dish, Cutting board

Thai Chicken Vegetable Coconut Curry Casserole

This casserole brings together tender chicken, colorful vegetables, and a light coconut curry sauce in one dish. It works well for weeknight dinners or meal prep because everything bakes together with minimal hands-on time. The result is a creamy yet clean-eating meal with bright Thai flavors and a mix of soft and crisp textures.

The curry paste and fresh lime keep the taste lively without heaviness, while the vegetables add natural sweetness and color. It fits clean eating goals by focusing on whole ingredients and controlled portions of coconut milk.

Thai Chicken Vegetable Coconut Curry Casserole

Serves 4 people.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sliced carrots
  • 1 can (14 oz) light coconut milk
  • 2 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 cup cooked brown rice
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish with a small amount of coconut oil.
  2. Heat the remaining coconut oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  3. Stir in the garlic and ginger, then add the curry paste and cook for 1 minute until fragrant.
  4. Pour in the coconut milk and add the salt. Simmer for 2 minutes, then remove from heat.
  5. In the prepared baking dish, spread the cooked brown rice evenly across the bottom. Top with the broccoli, bell pepper, and carrots.
  6. Pour the chicken and coconut curry mixture over the vegetables and rice. Stir gently to combine everything.
  7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 minutes more until the vegetables are tender.
  8. Remove from the oven, squeeze the lime juice over the top, and sprinkle with chopped cilantro before serving.

Extra Tips

Stir the casserole once halfway through baking if you prefer more evenly coated vegetables. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce. Use green curry paste instead of red if you want a milder, slightly sweeter flavor.Course: Main Course Cuisine: Thai Equipment: Large skillet, 9×13 baking dish, Mixing bowl

Lentil Sweet Potato Shepherd’s Pie

This lentil sweet potato shepherd’s pie brings together a savory lentil and vegetable filling with a naturally sweet mashed topping. It works well for weeknight dinners when you want something filling yet light enough for clean eating goals.

The dish offers a hearty texture from the lentils and a creamy contrast from the sweet potatoes. Fresh herbs and simple vegetables keep the flavor balanced without extra sauces or creams.

Lentil Sweet Potato Shepherd’s Pie

Serves 4 people.

Ingredients

  • 1 cup dried green lentils, rinsed
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the sweet potatoes in a medium pot and cover with water. Bring to a boil and cook for 12 to 15 minutes until tender. Drain and mash until smooth. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
  3. Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.
  4. Add the lentils, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 20 minutes until the lentils are tender and most of the liquid is absorbed.
  5. Stir the frozen peas into the lentil mixture and remove the skillet from heat.
  6. Preheat the oven to 375 degrees. Spread the lentil filling evenly in a baking dish. Spoon the mashed sweet potatoes over the top and smooth with a spatula.
  7. Bake for 20 minutes until the topping begins to brown slightly at the edges. Let rest for 5 minutes before serving.

Extra Tips

Mash the sweet potatoes while they are still warm for the smoothest texture. The filling thickens as it cools, so assemble and bake soon after simmering the lentils. Leftovers reheat well in the oven at 350 degrees with a splash of broth to keep the filling moist.

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Course: Main Course Cuisine: American Equipment: Large skillet, Medium pot, Baking dish, Potato masher

Cauliflower Rice Chicken Fajita Casserole

This casserole brings together tender chicken, colorful peppers, and cauliflower rice in one pan for a simple weeknight meal. The fajita spices give it familiar flavor without extra carbs or heavy sauces. It works well when you want a filling dinner that still feels light.

The finished dish has soft cauliflower rice that absorbs the seasoning, with chicken and vegetables that stay slightly crisp after baking. It is easy to prepare on a busy evening and reheats nicely for lunch the next day.

Cauliflower Rice Chicken Fajita Casserole

Serves 4 people.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 4 cups cauliflower rice
  • 3 bell peppers (mixed colors), thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Preheat the oven to 375 degrees F. Lightly grease a 9-by-13-inch baking dish and set it aside.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until lightly browned on all sides. Remove the chicken from the skillet and set it aside.
  3. Add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onion. Cook for 4 minutes until the vegetables begin to soften.
  4. Stir in the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Return the chicken to the skillet and mix everything together.
  5. Add the cauliflower rice and lime juice. Stir well to combine all ingredients and coat the cauliflower rice with the spices.
  6. Transfer the mixture to the prepared baking dish. Spread it into an even layer.
  7. Bake for 20 minutes until the cauliflower rice is tender and the chicken is cooked through.
  8. Remove from the oven and sprinkle with the chopped cilantro before serving.

Extra Tips

Use fresh cauliflower rice rather than frozen to avoid excess moisture in the casserole. If you prefer a bit more heat, add a pinch of cayenne with the other spices before baking. Leftovers store well in the refrigerator for up to three days and reheat best in a skillet over low heat with a splash of water to loosen the rice.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish

Greek-Style Chickpea Eggplant Moussaka

This casserole layers roasted eggplant with a spiced chickpea and tomato sauce for a hearty meatless dinner. It works well for weeknight meals or weekend prep because the flavors develop nicely after baking. The result is a warm, savory dish with soft eggplant and a lightly thickened chickpea filling.

Greek-Style Chickpea Eggplant Moussaka

Serves 4 people.

Ingredients

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F. Arrange the eggplant slices on two baking sheets, brush both sides lightly with 1 tablespoon of the olive oil, and roast for 20 minutes until softened.
  2. While the eggplant roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent.
  3. Stir in the garlic and cook for 1 minute. Add the chickpeas, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer the mixture for 10 minutes, stirring occasionally, until it thickens slightly.
  4. Spread a thin layer of the chickpea sauce in the bottom of a 9×13-inch baking dish. Layer half the roasted eggplant slices over the sauce, then cover with half the remaining sauce. Repeat with the rest of the eggplant and sauce.
  5. Bake uncovered for 25 minutes until the top is bubbling at the edges. Remove from the oven and sprinkle with fresh parsley before serving.

Extra Tips

Slice the eggplant evenly so it cooks at the same rate. The cinnamon adds a subtle warmth that pairs with the oregano. Leftovers reheat well in a 350°F oven for 15 minutes. If the sauce seems too thick after simmering, add a splash of water before layering.Course: Main Course Cuisine: Mediterranean Equipment: Baking sheets, Large skillet, 9×13-inch baking dish

Broccoli Tofu Ginger Sesame Casserole

This casserole brings together crisp broccoli and golden tofu in a light ginger sesame sauce. It makes a satisfying weeknight dinner that feels fresh while still being hearty enough to feed a family.

The flavors stay bright and balanced, with savory tamari and toasted sesame notes running through every bite. The texture mixes tender vegetables with slightly crisp tofu edges after baking.

Broccoli Tofu Ginger Sesame Casserole

Serves 4 people.

Ingredients

  • 14 oz firm tofu, pressed and cut into 1-inch cubes
  • 5 cups broccoli florets
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • 1/4 cup tamari
  • 1 tablespoon rice vinegar
  • 1/2 cup vegetable broth
  • 2 green onions, sliced

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
  2. Heat 2 tablespoons sesame oil in a large skillet over medium heat. Add the tofu cubes and cook until lightly golden on all sides, about 6 to 8 minutes. Transfer the tofu to a large bowl.
  3. In the same skillet, add the remaining tablespoon of sesame oil along with the minced ginger and garlic. Cook for 1 minute until fragrant.
  4. Stir in the tamari, rice vinegar, and vegetable broth. Bring the mixture to a simmer for 2 minutes, then remove from heat.
  5. Add the broccoli florets and the sauce to the bowl with the tofu. Toss gently until everything is coated.
  6. Spread the mixture evenly into the prepared baking dish. Sprinkle the sesame seeds over the top.
  7. Bake for 20 to 25 minutes until the broccoli is tender but still bright green.
  8. Remove from the oven and scatter the sliced green onions over the casserole before serving.

Extra Tips

Press the tofu well before cooking to help it hold its shape and absorb more flavor from the sauce. If you prefer a bit more crunch, add the sesame seeds during the last 5 minutes of baking instead of at the start. Leftovers reheat nicely in a skillet over low heat with a splash of broth to loosen the sauce.Course: Main Course Cuisine: Asian Equipment: Baking dish, Large skillet, Mixing bowl

  • Christy Myers

    I'm Christy, founder of Spiritual Ark and a dedicated writer and spiritual explorer. My journey is all about transformation and personal growth. In my articles, I share insights and practical wisdom on various spiritual topics and show you how you can grow spiritually. I'm committed to learning and invite you to join me in exploring the depths of spirituality for a deeper connection, understanding, and empowerment.

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