Tofu Casserole with Cheesy Rice

This Tofu Casserole recipe features slow-baked tofu atop a bed of brown rice and broccoli, all smothered in a garlicky, vegan cheese sauce. Think of it as sort of like your momma’s chicken and rice casserole…without the chicken.

Tofu casserole is in a white baking dish. It has vegan cheddar cheese melted on top.

We all know it’s important to get your protein. But where do vegans get their protein? Tofu adds delicious plant-based protein to your diet. That’s one reason I really enjoy this casserole. It’s loaded with good-for-you brown rice, broccoli, mushrooms, and of course, tofu.

Why This Recipe is a Winner

  • Tofu takes on the delcious flavors of the sauce its cooked in.
  • Creating a thick, mushroom soup-like base is the perfect foundation for this casserole.
  • Adding vegan cheddar cheese makes this dish appealing and tasty.

Key Ingredients

Here are the list of key ingredients for this recipe:

  • Brown rice — I prefer using brown, because brown rice is healthier than white rice. See recipe notes for substituting white rice.
  • Broccoli florets — Make sure your florets are small so they’ll cook through as the casserole bakes.
  • Extra-firm Tofu — If you’re new to this ingredient, check out this Tofu Buying Guide.
  • Chopped onion — I use either a yellow or white onion.
  • Vegan butter — Any vegan butter will do or you can substitute olive oil.
  • Flour — You can use gluten-free or all-purpose flour.
  • Nutritional yeast flakes — This ingredient adds a cheesy flavor to vegan dishes. Learn more about Nutritional Yeast Recipes including where to buy them.
  • Soy sauce — Use tamari to make this gluten-free.
  • Vegan cheddar shreds — I use either Daiya cheddar shreds or Follow Your Heart.

How to Make Tofu Casserole

  1. Heat olive oil in a large saucepan over medium heat. When shimmering, add the onions and cook until tender, around 5 minutes.
    Chopped onions are cooking in the bottom of a saucepan.
  2. Add garlic and mushrooms. Cook for one minute.
    Mushrooms and chopped garlic are in a saucepan with cooked onions.
  3. Create a roux by gradually adding the flour, stirring until smooth. 
  4. Pour in the milk (in ½ cup increments), stirring between each addition. Cook until it thickens.
    Plant-based milk is being poured into a saucepan with mushrooms and a roux.
  5. Pour in the vegetable broth and soy sauce.
    Vegetable broth is being poured into a saucepan with a thickened mushroom mixture.
  6. Stir in the yeast flakes, followed by the rice.
    Nutritional yeast flakes are being poured into a saucepan with a thickened mushroom mixture.
  7. Bring it to a boil. Reduce heat to medium. Cook for 25 to 30 minutes. Stir occasionally.
  8. Pour the rice mixture into the casserole dish and stir in broccoli florets.
  9. Top with tofu cubes, pressing them down into the sauce.
    A hand presses tofu cubes into a casserole dish.
  10. Sprinkle the top with vegan cheese shreds (if using).  
    A hand spread shredded cheddar cheese over a tofu casserole.
  11. Cover with foil and bake for 20 minutes. Remove the foil and then bake for another 15 to 20 minutes.
    Hands hold both ends of a baking dish with a kitchen towel. The dish holds a cheesy casserole.
  12. Remove from the oven and allow it to cool for 10 minutes before serving. 

Storage Tips

Let any leftovers come to room temperature before covering and storing in the fridge. It will keep in the fridge for up to 5 days. It can be frozen for up to 2 months.

A portion of casserole sits on a plate next to steamed broccoli. There's another similar plate in the background.

Rice Options

This recipe uses brown rice, which requires a lengthier cooking time on the stovetop. Brown rice requires cooking longer in order to get tender.

If you prefer white rice or you want to reduce the total cooking time, here’s how you go about it:

You can reduce the cooking time by 25 minutes or so by using white rice instead of brown. To do so, follow the recipe as written, but there’s no need to simmer over the stove for 25 to 30 minutes. Simply add the rice to the pan and stir to combine. Then transfer the mixture to the casserole dish and bake as suggested.

Looking down on a casserole with some of it spooned out. It shows bits of rice, broccoli, and tofu cubes in a cheesy casserole mixture.

Serving Suggestions

I love serving broccoli tofu casserole with any of the following side dishes:

Vegan Comfort Casseroles

This vegan tofu casserole is amazing! If you want even more vegan casseroles, be sure to try these:

Tofu casserole is on a plate next to steamed broccoli.

Tofu Casserole

This tofu casserole is another easy vegan dinner recipe you can go to any night of the week. Using brown rice keeps it healthy. The tofu baked in a cheesy sauce is absolutely delicious!
5 from 2 votes
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 5 minutes
Total Time: 1 hour 35 minutes
Servings: 9
Calories: 221kcal

Ingredients

  • 15 oz extra firm tofu

Vegan Cheese Sauce

  • ¼ cup olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, peeled and minced
  • 1 cup sliced mushrooms
  • ½ cup flour, all-purpose or gluten-free
  • 2 cups plant-based milk, plain (not vanilla)
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • ½ cup nutritional yeast flakes
  • 1 ½ cups brown rice (see notes about rice)
  • 2 cups small broccoli florets
  • 1 cup shredded vegan cheese, optional, but recomended

Instructions

  • Preheat oven to 350°F/175°C. Get out a 9×13 baking dish and spray with vegetable cooking spray.
  • Press tofu to remove excess liquid. See notes for pressing tofu. Cut into cubes.

For the Sauce:

  • Heat olive oil in a large saucepan over medium heat. When shimmering, add the onions and cook until tender, around 5 minutes. Add garlic and mushrooms. Cook for one minute.
  • Create a roux by gradually adding the flour, stirring until smooth. 
  • Pour in the milk gradually (in ½ cup increments), stirring between each addition. Cook and stir until the mixture thickens, up to 5 minutes. Then pour in the vegetable broth and soy sauce.
  • Stir in the yeast flakes and rice. Bring it to a boil, then reduce heat to medium, cover with the lid ajar, and cook for 25 to 30 minutes, stirring occasionally. Remove from heat. (See notes if using white rice)
  • Pour the rice mixture into the prepared casserole dish. Stir in broccoli florets. Top with tofu cubes, pressing them down into the sauce. Sprinkle the top with vegan cheese shreds (if using).  
  • Cover with foil and bake for 30 minutes, then remove the foil and bake for 15 minutes.
  • Remove from oven and allow it to cool for 5 to 10 minutes before serving. 
  • Store leftovers in an airtight container This will keep in the fridge for up to 5 days. It can be frozen for up to 2 months.

Recommended Equipment

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Notes

Rice and Cooking Time

You can reduce the cooking time by 25 minutes or so by using white rice instead of brown. To do so, follow the recipe as written, but there’s no need to simmer over the stove for 25 to 30 minutes. Simply add the rice to the pan and stir to combine. Then transfer the mixture to the casserole dish and bake as suggested.
Calories: 221kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 601mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2021.

10 Responses to Tofu Casserole with Cheesy Rice

  1. Avatar thumbnail image for MarlyRobyn Reply

    Love this And have made it several times but now I can’t find your herb infused tofu recipe on the site! Please help 🙂

  2. Avatar thumbnail image for MarlyRobin Reply

    Just Made it. Family loved it. Kids are 9 and 11. Didn’t have braggs so I used low sodium soy sauce. Only baked tofu for 1.5. Didn’t so second 1.5 but still tons of flavor. My husband was eating the leftover cheese Sauce with blue chips! He loved it. And I only added about half the cheese batter so it was not as creamy but still plenty of flavor. Definitely making this again. Thank you.

    • Avatar thumbnail image for MarlyMarly

      Thanks, Robin! So glad you (and the family) loved it! I think that extra cheese batter would be good with blue chips too!

  3. Avatar thumbnail image for MarlyChris Reply

    Is the “Bragg’ you listed Bragg’s liquid aminos, Bragg’s Apple Cider Vinegar, or one of their other products?

  4. Avatar thumbnail image for MarlyHeather Harrington Reply

    I just made this vegan cheezy sauce for the first time. It is fantastic!!! Love it…beautifully creamy. I had to adapt this recipe a little bit because I didn’t have tofu on hand. Instead I used gardein chick’n (vegan) and added some chopped spinach and peas instead of broccoli. Its baking now and smells fantastic!

    • Avatar thumbnail image for MarlyMarly

      Sounds fantastic, Heather! I love hearing how people adapt a recipe. So glad the recipe worked for you and can’t wait to try your version one of these days!

  5. Avatar thumbnail image for Marlymyfudo Reply

    5 stars
    I love tofu dishes too…My daughter can’t have anything soya though. I’d make a different version for her, no tofu but more cheese. sh’ed love this.

  6. Avatar thumbnail image for MarlyKiran @ KiranTarun.com Reply

    Mmmmm.. I love anything and everything tofu! That looks too good 😀

  7. Avatar thumbnail image for MarlyPaula- bell'alimento Reply

    5 stars
    Marly have I told you that you make vegan look good ; ) xoxo

  8. Avatar thumbnail image for MarlyGrace Reply

    Marly you’re really making me feel guilty. 5:45 – r you kidding! I’ve spent the last I don’t know how many years complaining that I couldn’t gain an ounce and within the last six weeks it hit me like a mack truck – I can’t fit into any of my jeans. I think I should be joining you at 5:45 otherwise I can kiss bye bye to every last pair of jeans. Great images Marly!

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