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!

Course Main Course

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 1 20

Resting Time 5

Total Time 1 35

Servings

Calories 221kcal

Author Marly McMillen

Equipment

9x13 Casserole Dish

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

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Get out a 9x13 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.

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.

Nutrition