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.
Today is Wednesday. I like Wednesdays. I know it’s commonly referred to as “hump” day because if you make it through Wednesday, you’re over the hump; closer to the weekend.
But for me, I’m in no hurry to get through Wednesdays. Maybe that’s because there are no expectations for Wednesdays. No victories to be won. No dragons to be slayed. It’s just a day like any other day.
There. I said it. This TRX workout is a class I love to hate!
I hate it because it’s at 5:45 in the morning. Did you see that? The only kind of motivation I typically muster at that hour is to turn over to the other side. But that still keeps me well within the covers of my bed!
Tofu adds delicious plant-based protein to your diet. This is another delicious vegan dinner recipe you can make to satisfy your whole family with one meal!
Here are the list of key ingredients for this recipe:
- brown rice
- steamed broccoli florets
- Herb-Infused Baked Tofu
- chopped onion
- vegan butter
- flour (I use gluten-free to make this gluten-free)
- nutritional yeast flakes
- tamari (or soy sauce, barges, or coconut aminos)
- garlic powder
- vegan cheddar shreds.
How to Make Tofu Casserole
Tofu casserole recipes are easier to make when you break them down into several steps. In fact, you can even make the tofu the day before.
Once the tofu is ready and you want to put it all together, begin by heating your oven to 350F. Get out a 9 X 13 baking dish and set aside.
Place the prepared brown rice in the bottom of the baking dish and top with the steamed broccoli.
Prepare the cheese sauce as directed below and pour half of it over the cheese and broccoli.
Top with the Herb-Infused Tofu and remaining Vegan Cheese Sauce (although you can reserve some if you prefer a little less sauce in your casserole…this stuff is great on baked potatoes!)
Bake at 350F for 25 – 30 minutes.
Voila! You’re done. Mamma’s Chicken and Rice Casserole has done gone vegan!
To make the vegan cheese sauce, melt vegan butter in a skillet over medium heat and add gradually add the flour, stirring until smooth. Add the hot water and continue stirring until the mixture thickens.
Add the yeast flakes, Bragg, and garlic powder and stir again until smooth.
Finally, add the shredded vegan cheese and stir over medium heat until it melts. The final step for this baked tofu casserole is to bake it all together until the casserole is done.
More Like This
If you love tofu casseroles, or vegan casseroles in general, you’ll love these:
- Vegan Breakfast Casserole features tofu, biscuits, and lots of tasty vegan cheese
- Vegan Taco Casserole is loaded with layers of favorite Mexican flavors
- Dairy-free Mac and Cheese Casserole has broccoli and veggie crumbles throughout!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Tofu and Cheesy Rice Casserole
- 3 cups cooked brown rice
- 2 cups steamed broccoli florets
- 1 batch Baked Tofu
- 1/2 cup chopped onion
- Preheat oven to 350F. Get out a 9×13 baking dish and spray with vegetable cooking spray.
- Pour the prepared brown rice in the bottom of the baking dish and top with steamed broccoli.
- Melt vegan butter in a medium skillet over medium heat and add gradually add the flour, stirring until smooth. Add the hot water and continue stirring until the mixture thickens. Add the yeast flakes, Bragg, and garlic powder and stir again until smooth. Finally, add the shredded vegan cheese and stir over medium heat until it melts.
- Pour half of the pour half the vegan cheese sauce over the rice and broccoli. Top with the baked tofu and then pour remaining cheese sauce over the top (although you can reserve some if you prefer a little less sauce in your casserole).
- Bake at 350F for 25 – 30 minutes.
- Remove from oven and allow to cool for 10 minutes before serving. Store any uneaten casserole in an airtight container This will keep in the fridge for up to 5 days. It can be frozen for up to 2 months.
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 casserole, coupled with a side salad and a nice glass of wine, is perfect for a relaxed Wednesday evening dinner.