Tofu and Cheesy Rice Casserole

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

Marly's Vegan version of Chicken and Rice Casserole

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.

Marly's Tofu and Cheesy Rice Casserole fresh from the oven.

Oh, who am I kidding. I like Wednesdays because they’re not Mondays (does anyone like Mondays?) and it’s still two days away from my TRX workout.

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!

A close up look at slow-baked tofu atop a bed of brown rice, covered in a vegan cheese sauce.

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!

Vegan cheese sauce with onions over slow-baked tofu.

How to Make Tofu and Cheesy Rice Casserole

Here are the list of ingredients for this recipe:

  • 1 stick vegan butter
  • 1/2 cup flour (I use gluten-free to make this gluten-free)
  • 2 cups hot water
  • 3/4 cup nutritional yeast flakes
  • 1 tablespoon tamari
  • 1 teaspoon garlic powder
  • 2 cups shredded vegan cheese 

This recipe can be broken into several steps that makes putting it all together much easier. 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.

A plate of Tofu and Cheesy Rice casserole sits on an old table top.

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!

A close up look at slow-baked tofu atop a bed of brown rice, covered in a vegan cheese sauce.

Tofu and Cheesy Rice Casserole

This tofu and cheesy rice casserole is another easy vegan dinner recipe you can go to any night of the week!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Tofu Vegan Rice Casserole, Vegan Cheesy Rice Casserole
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 6
Calories: 487kcal
Author: Marly

Ingredients

  • 3 cups cooked brown rice
  • 2 cups steamed broccoli florets
  • 1 batch Baked Tofu
  • 1/2 cup chopped onion

Vegan Cheese Sauce

  • 1/2 cup vegan butter
  • 1/2 cup all-purpose flour*
  • 2 cups hot water
  • 3/4 cup nutritional yeast flakes
  • 1 tablespoon tamari (or soy sauce)
  • 1 teaspoon garlic powder
  • 2 cups shredded vegan cheese

Instructions

  • Preheat oven to 350F. Get out a 9 X 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.

This casserole, coupled with a side salad and a nice glass of wine, is perfect for a relaxed Wednesday evening dinner.

Updated by Marly · Permalink