Seafood Tofu Casserole Recipe

Press and cube tofu

Wrap the firm tofu in a clean kitchen towel and place a heavy skillet or a few cans on top for 15 minutes to press out excess liquid. After pressing, cut the tofu into 1/2-inch cubes and set aside.

Prep seafood

Pat shrimp and scallops dry with paper towels. If using imitation crab, flake into bite-sized pieces. Toss shrimp and scallops lightly with 1/4 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp Old Bay; set aside. Squeeze the lemon and reserve 1/2 tablespoon lemon juice for the seafood, and cut remaining lemon into wedges for serving.

Peel and finely dice the yellow onion. Trim and dice the celery and carrot into small uniform pieces (about 1/4-inch). Mince the garlic. In a large skillet over medium heat, melt 1 tablespoon butter. Add onion, celery and carrot and sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and transfer to a bowl.

In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Sprinkle the all-purpose flour over the melted butter and whisk continuously to form a roux, cooking 1–2 minutes without browning so it loses the raw flour taste. Gradually whisk in the chicken or seafood stock until smooth, then whisk in the milk and heavy cream. Bring to a gentle simmer, whisking so the sauce thickens, about 3–5 minutes.

Reduce heat to low and whisk in the softened cream cheese until fully incorporated and smooth. Add the Dijon mustard, Worcestershire sauce, grated Parmesan, dried thyme, remaining 3/4 tsp kosher salt, remaining 3/4 tsp black pepper, and remaining Old Bay. Taste and adjust seasoning as needed. Stir in the sautéed vegetables and chopped parsley. If the sauce is overly thick, add up to 2 tablespoons more stock or milk to reach a coating consistency.

Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar) baking dish with butter or oil. Place the cubed pressed tofu in an even layer in the dish. Scatter the flaked imitation crab (if using) over the tofu, then distribute the seasoned shrimp and scallops evenly. Pour the prepared cream sauce and vegetable mixture evenly over the seafood and tofu, gently pressing so tofu absorbs some sauce.

In a small bowl, combine panko breadcrumbs with olive oil and toss until evenly moistened. Sprinkle panko mixture over the top of the casserole, then dust with an extra 2 tablespoons of grated Parmesan if desired.

Bake uncovered in the preheated oven until the sauce is bubbling and the topping is golden brown, about 20–25 minutes. If you want a deeper brown top, broil on high for 1–2 minutes at the end—watch carefully to avoid burning.

Remove from oven and let rest 5–7 minutes. Squeeze the reserved lemon juice over the casserole, scatter sliced green onions and extra chopped parsley on top, and serve warm with lemon wedges.