This Vegetarian Soft Taco Casserole is made with taco seasoned tofu, refried beans and chunky salsa that is layered between soft, flour tortillas and cheese. You only need a few main ingredients to make this delicious and filling dinner!
Casserole recipes can sometimes get a bad wrap, but this Vegetarian Soft Taco Casserole is healthy, filling and full of so much flavor! It’s a great recipe to throw together on a busy weeknight, or take to a friend who just had a baby. It’s cozy, comforting and has lots of delicious taco flavor.
I have made a lot of Mexican inspired casseroles/bakes in the past because they are one of those meals that is easy to throw together and doesn’t take too much of hands on time. This Soft Taco Casserole does have the added step of cooking the tofu, but it’s worth it!
Vegetarian Soft Taco Casserole Recipe Ingredients
- Tofu – I used extra firm tofu that I pressed well. You could also use super firm tofu or just firm tofu that you make sure to press as much liquid out of as you can. Tempeh could also be substituted.
- Taco Seasoning – I usually make my own taco seasoning using spices like, cumin, paprika and garlic powder. I wanted this taco casserole to have a bit of a different taste, so I used a packet of taco seasoning that I bought at the store. I got the low sodium version and it added that classic taco flavor.
- Refried Beans – I used one can of refried beans in this recipe. These days, you should easily be able to find vegetarian refried beans at the grocery store. If you can’t, I have a great recipe here to make your own.
- Chunky Salsa – Chunky salsa is a great budget friendly recipe ingredient. If you can find the black bean and corn kind, that will add tomatoes, corn, beans and spices.
- Taco Sauce – I didn’t use too much taco sauce in this recipe, but I did use it to coat the bottom of the pan and to cover the tortillas on the top of the casserole. If you don’t have taco sauce, you could also use enchilada sauce or even salsa.
- Cheese – I used shredded cheddar and Monterey Jack cheese. You can use any kind of cheese you like, even dairy free cheese if you prefer.
- Flour Tortillas – This is a “soft” taco casserole so I used large flour tortillas to make the layers. You could also use corn tortillas instead, to make it gluten free. Just make sure to lightly warm the tortillas before using.
- Optional Toppings – Taco casserole can be topped with avocado, black olives, tomato, onion, fresh herbs, sour cream, hot sauce, fresh lime juice, etc…
How To Make This Vegetarian Soft Taco Casserole
- Pre-heat oven to 400 degrees F. Press your tofu and then use your hands to crumble it into small pieces. Heat a large skillet over medium heat and add olive oil and onions. Let cook until onions are softened, 2-3 minutes, and then add in the tofu. Season with a pinch of salt and cook tofu and onions together until tofu is lightly browned.
- Next, add the packet of taco seasoning and the water to the skillet and mix until combined. Let cook for just about 4-5 more minutes, stirring occasionally. Remove pan from the heat and add in the refried beans and the chunky salsa. Season with salt, to taste and feel free to add in any other seasonings, such as cumin, paprika or granulated garlic.
- Cut your flour tortillas to fit the baking dish you are using. I used a smaller one, but if yours is larger you may not have to cut them to fit. Add about 1/2 cup of the taco sauce to the bottom of the baking dish and spread around evenly. Top with two of the tortillas, you want the tortillas to cover the entire bottom and it is ok if they overlap a little.
- Top the tortillas with half of the bean and tofu mixture and spread out evenly. Top that with about half a cup of the shredded cheese, or more if desired. Next, layer on your tortillas, then the remaining bean mixture, shredded cheese, last layer of tortillas and then top with the remaining half cup taco sauce and a big handful of shredded cheese.
- Top baking dish with foil and place in the oven. Bake for about 20 minutes with the foil on, remove the foil and bake for another 10-15 minutes, or until casserole is heated through and cheese is melted. Allow casserole to cool for a few minutes, cut into slices and top with your favorite taco toppings.
Taco Casserole Recipe Frequently Asked Questions
- How can I make this recipe gluten free? Use either gluten free flour tortillas or corn tortillas. Also, make sure that the taco sauce is gluten free.
- How can I make this casserole vegan? Use dairy free cheese and it will be vegan. You can also omit the cheese completely if you prefer.
- Do the flour tortillas get soggy in the casserole? The do get a little soft because that’s just how flour tortillas are, but I don’t find the texture off putting. If you are worried though, you can toast the tortillas for a few minutes in the oven first so they aren’t as soft. You could also use corn tortillas instead of soft, flour ones.
- Is this casserole freezer friendly? Yes, you can either freeze before or after baking the casserole. Use a freezer friendly, air-tight container and freezer up to 3 months. Bake in the oven, directly from frozen for best results.
- How long will leftovers last in the refrigerator? If stored in an air-tight container in the refrigerator, they should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Mexican Inspired Vegetarian Casserole Recipes?
Vegetarian Stuffed Pepper Casserole with Soyrizo
Cheesy Enchilada Rice Casserole
Black Bean Enchilada Casserole with Butternut Squash
Cheesy Potato Enchilada Casserole
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Vegetarian Soft Taco Casserole
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This Vegetarian Soft Taco Casserole is made with taco seasoned tofu, refried beans and chunky salsa that is layered between soft, flour tortillas and cheese. You only need a few main ingredients to make this delicious and filling dinner!
Ingredients
Scale
- 2–3 teaspoons olive oil
- 1/2 yellow onion, diced
- 1 (14 oz) package extra, or super firm, tofu, pressed for at least 15 minutes
- 1 (1 oz) package taco seasoning, I used low sodium (or about 2–3 tablespoons homemade taco seasoning)
- 1/2 cup water, or a bit more
- 1 (15 oz) can vegetarian refried beans
- 2 cups chunky salsa, I like to use the bean and corn salsa
- 1 cup taco sauce, or red enchilada sauce
- 2 cups shredded cheese, or more if desired.
- 8 medium sized flour tortillas
- Optional toppings: black olives, onion, avocado, tomato, fresh herbs, sour cream, salsa, hot sauce, etc…
Instructions
- Pre-heat oven to 400 degrees F. Press your tofu and then use your hands to crumble it into small pieces. Heat a large skillet over medium heat and add olive oil and onions. Let cook until onions are softened, 2-3 minutes, and then add in the tofu. Season with a pinch of salt and cook tofu and onions together until tofu is lightly browned.
- Next, add the packet of taco seasoning and the water to the skillet and mix until combined. Let cook for just about 4-5 more minutes, stirring occasionally. Remove pan from the heat and add in the refried beans and the chunky salsa. Season with salt, to taste and feel free to add in any other seasonings, such as cumin, paprika or granulated garlic.
- Cut your flour tortillas to fit the baking dish you are using. I used a smaller one, but if yours is larger you may not have to cut them to fit. Add about 1/2 cup of the taco sauce to the bottom of the baking dish and spread around evenly. Top with two of the tortillas, you want the tortillas to cover the entire bottom and it is ok if they overlap a little.
- Top the tortillas with half of the bean and tofu mixture and spread out evenly. Top that with about half a cup of the shredded cheese, or more if desired. Next, layer on your tortillas, then the remaining bean mixture, shredded cheese, last layer of tortillas and then top with the remaining half cup taco sauce and a big handful of shredded cheese.
- Top baking dish with foil and place in the oven. Bake for about 20 minutes with the foil on, remove the foil and bake for another 10-15 minutes, or until casserole is heated through and cheese is melted. Allow casserole to cool for a few minutes, cut into slices and top with your favorite taco toppings.
Notes
The amount of flour tortillas will depend on the size of your baking dish and the size of the tortillas. I used a baking dish that was a bit smaller than the regular 9×13 size and used 8 medium sized flour tortillas, that I trimmed a bit to fit the pan.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Vegetarian, Dinner
- Method: Stovetop, Oven
- Cuisine: Mexican Inspired
This looks awesome. How long would you bake it straight from the freezer?
Thank you! It’s a pretty thick casserole so I would probably bake, covered, at 400 for about 30 minutes and then remove the foil and bake another 25-30 minutes or so. Just make sure to check on it a few times towards the end of the cooking time!
I haven’t tried it from the freezer yet, but I will because this is delicious! Made it two times already. Thanks!
I am going to make this. it looks delicious-except for the flour tortillas. I live in the Southwest and I can’t put “taco” and “flour tortilla” in the same sentence. I’m going to have to use corn tortillas. They maintain their integrity better than flour in a situation like this and they’ll add flavor and chew to the casserole. (The corn tortillas should be browned a bit in a hot comal or skillet and then dipped in the enchilada sauce before adding to the casserole.) I appreciate all your wonderful recipes. They are a constant source of inspiration to me. Thank you!
I live in the southwest too, but am not originally from here, haha! Corn tortillas would be a delicious swap in this recipe! I actually almost did use them, but I was trying to re-create a taco casserole recipe my mother in law makes and she uses flour tortillas. I hope you enjoy!!