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Vegan Green Bean Casserole

Guys! This is the best green bean casserole I've had! I used House Foods Tofu, and removed the mushrooms.

Here's the original recipe!

A perfect healthy and vegan-friendly dish to make for Thanksgiving is the Creamy Green Bean and Tofu Vegan Casserole from House Foods. This is a great option for guests who may be Vegan or seeking plant-based foods for their Thanksgiving meals. House Foods Tofu is made using non-GMO soybeans in the U.S. Use the store locator at to find your nearest retailer

Limor's Version of the Recipe:

Creamy Green Bean and Tofu Vegan Casserole (serves 8)


¾ pkg House Foods Tofu, medium firm

1.5lbs green beans, trimmed and cut in half

1 cup fried onions

1 Tbs olive oil

2 tsp sea salt

½ tsp black pepper

3 garlic cloves, minced

½ medium onion, chopped

⅛ tsp cayenne

¾ cup vegetable broth

2 Tsp All Purpose flour


Preheat oven to 400F.

Fill large stock pot with water and bring to a boil with a pinch of sea salt.

Add green beans and cook for 5 minutes, then strain. 

Meanwhile, cook onions with olive oil over medium heat until soft, and cook for 5 minutes. Add garlic, salt, pepper and cayenne and cook another 3 minutes. 

Deglaze pan with half of the vegetable stock, saving other half for the tofu.

Sprinkle flour over the pan and stir to create a sauce. 

Puree tofu in a food processor with remaining ½ cup of vegetable broth until smooth. 

Add pureed tofu and stir over medium heat to green beans and toss to coat well. 

Transfer green bean mixture to casserole baking dish

top with fried onions

bake for 15 minutes. 


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