Directions

1. Prepare the Tofu Cream. In a blender, combine the tofu, nutritional yeast, umami seasoning, coconut aminos, and a pinch of salt and pepper. Blend until smooth and creamy. Set aside.

2. Make the “Cream of Mushroom” Soup. Heat a drizzle of olive oil in a large skillet or pot over medium heat. Add the chopped shallot and garlic, and sauté until fragrant and softened, about 2-3 minutes.
   
   Pour in the remaining broth and bring to a gentle simmer.
   
   Stir in the prepared tofu cream and mix well until fully incorporated.
   
   Add generous amounts of oregano, rosemary, and thyme.
   
   Add more broth in small amounts if needed to liquify. The tofu can be thick.
   
   Stir and bring the soup to a boil.Reduce the heat to low and let it simmer for 10-15 minutes to meld the flavors. Adjust seasoning as needed.

3. Prepare the Green Beans. In a separate large skillet, heat a small amount of broth over medium heat. Add the frozen green beans and cook until heated through but still slightly crisp, about 5-7 minutes. Add the diced red onion, lemon juice, and red wine vinegar. Season with garlic powder, salt, and pepper. Stir well and cook for an additional 2-3 minutes.

4. Assemble the Casserole. Preheat your oven to 375°F. In a casserole dish, layer green beans evenly. Pour tofu soup mixture over the beans, ensuring everything is well-coated. Top generously with French fried onions.

5. .Bake and Serve. Bake in the preheated oven for 15-20 minutes, or until bubbling and the top is golden.Remove from the oven and let it cool slightly before serving.