1. Preheat the oven:
Preheat oven to 220°C (top/bottom heat).
2. Sear the chicory:
Trim and halve the chicory lengthwise, removing the core. Heat 1 tbsp oil in a large pan and sear cut-side down for 3–4 minutes until golden brown. Set aside.
3. Prepare the rosemary potato cream:
Peel and dice potatoes. Simmer with plant-based cream and rosemary for 5 minutes. Stir in nutritional yeast and mustard. Season generously with salt and black pepper.
4. Cook the smoky tofu:
Slice smoked tofu thinly. Pan-fry in 1 tbsp oil until golden. Season with soy sauce, maple syrup, smoked paprika and pepper. Let caramelize slightly. Plant based bacon does not need to be seasoned.
5. Layer the casserole:
Spread the potato rosemary cream into a baking dish. Press chicory halves cut-side down into the sauce. Distribute tofu on top and between. Sprinkle with vegan shredded cheese.
6. Bake until golden:
Bake 17–20 minutes until golden and bubbling. Broil for the last 2–3 minutes for extra crispiness.
7. Serve & Finish:
Before serving, add freshly ground black pepper, drizzle with a few drops of olive oil and finish with a pinch of flaky sea salt. Optionally sprinkle with fresh thyme for an aromatic touch.
Serve with crusty rustic bread or a slightly bitter green salad for a fresh contrast.
Nutrition (approx. per serving)
- Calories: 540 kcal
- Protein: 28 g
- Fat: 34 g
- Carbohydrates: 38 g
- Fiber: 8 g
