Vegan Tofu Rice Casserole with Broccoli and Nutritional Yeast Recipe

Introduction

This hearty tofu casserole is a comforting, plant-based dish perfect for a family meal or potluck. Packed with protein-rich tofu, brown rice, and vibrant broccoli, it’s creamy, flavorful, and satisfying without any dairy.

Ingredients

• 15 oz extra firm tofu
• ¼ cup olive oil
• 1 cup chopped onion
• 3 cloves garlic, peeled and minced
• 1 cup sliced mushrooms
• ½ cup all-purpose or gluten-free flour
• 2 cups plain plant-based milk (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
• 2 cups small broccoli florets
• 1 cup shredded vegan cheese (optional but recommended)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with vegetable cooking spray.
2. Step 2: Press the tofu to remove excess liquid, then cut it into cubes. (See notes below for pressing tips.)
3. Step 3: Heat olive oil in a large saucepan over medium heat. Once shimmering, add the chopped onions and cook until tender, about 5 minutes. Add the garlic and mushrooms, and cook for another minute.
4. Step 4: Gradually add the flour to create a roux, stirring constantly until smooth.
5. Step 5: Slowly pour in the plant-based milk in ½ cup increments, stirring well between each addition. Cook and stir until the sauce thickens, about 5 minutes.
6. Step 6: Add the vegetable broth and soy sauce to the sauce. Stir in the nutritional yeast flakes and rice. Bring to a boil, then reduce heat to medium. Cover the pot with the lid slightly ajar and cook for 25 to 30 minutes, stirring occasionally, until rice is tender. Remove from heat.
7. Step 7: Transfer the rice mixture into the prepared baking dish. Stir in the broccoli florets, then arrange the tofu cubes on top, pressing them gently into the sauce. Sprinkle vegan cheese evenly over the casserole, if using.
8. Step 8: Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes until bubbly and golden on top.
9. Step 9: Let the casserole cool for 5 to 10 minutes before serving to allow it to set.

Tips & Variations

• Press tofu for at least 20 minutes to remove excess moisture, using a tofu press or by placing weighted plates on wrapped tofu.
• Use cooked white rice instead of brown if short on time, but reduce liquid slightly and cook for less time accordingly.
• Add other veggies like diced carrots or spinach for extra color and nutrition.
• For a richer flavor, try smoked mushrooms or add a teaspoon of smoked paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, place the casserole in a freezer-safe container and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra firm?

Extra firm tofu works best to hold shape during baking, but firm tofu can be used. Just be sure to press it well to remove as much moisture as possible.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, savory flavor but can be omitted if unavailable. Consider adding a bit of vegan cheese or seasoning to compensate for flavor.

Vegan Tofu Rice Casserole with Broccoli and Nutritional Yeast Recipe

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★★★★★

4.9 from 100 reviews

This comforting and hearty Tofu Casserole is a delicious plant-based dish perfect for family dinners. Featuring cubes of extra firm tofu baked in a creamy, savory sauce with brown rice, broccoli, and optional vegan cheese, it’s packed with flavor, nutrition, and texture. The casserole is made without dairy, using plant-based milk and nutritional yeast as flavor enhancers, making it ideal for vegans and those seeking a wholesome, filling meal.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 9 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 15 oz extra firm tofu

Sauce

• ¼ cup olive oil
• 1 cup chopped onion
• 3 cloves garlic, peeled and minced
• 1 cup sliced mushrooms
• ½ cup all-purpose or gluten-free flour
• 2 cups plain plant-based milk (not vanilla)
• 3 cups vegetable broth
• 1 tablespoon soy sauce or tamari (for gluten-free)
• ½ cup nutritional yeast flakes

Other

• 1 ½ cups brown rice
• 2 cups small broccoli florets
• 1 cup shredded vegan cheese (optional, but recommended)

Instructions

1. Prep and preheat: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by spraying it lightly with vegetable cooking spray.
2. Press and cube tofu: Press the tofu to remove any excess liquid, which helps improve texture and allows it to absorb flavors better. Once pressed, cut the tofu into cubes and set aside.
3. Cook aromatics and mushrooms: Heat the olive oil in a large saucepan over medium heat until shimmering. Add the chopped onions and cook for about 5 minutes until they become tender. Then add the minced garlic and sliced mushrooms, cooking for an additional minute to enhance their flavors.
4. Make the roux: Gradually sprinkle in the flour while continuously stirring, ensuring a smooth mixture forms without lumps. This will thicken your sauce.
5. Add liquids gradually: Slowly pour in the plant-based milk in half-cup increments, stirring well between each addition. Cook the mixture for up to 5 minutes until it thickens adequately. Then, add the vegetable broth and soy sauce, stirring to combine.
6. Add remaining ingredients and cook rice mixture: Stir in the nutritional yeast flakes and brown rice. Bring the mixture to a boil, then reduce the heat to medium. Cover the pan with the lid slightly ajar and let it simmer for 25 to 30 minutes, stirring occasionally until the rice is cooked through and has absorbed much of the liquid. Remove from heat.
7. Assemble casserole: Pour the cooked rice mixture into the prepared casserole dish. Gently fold in the broccoli florets. Arrange the tofu cubes evenly over the top, pressing them lightly into the sauce to meld with the other ingredients. If using, sprinkle shredded vegan cheese over the top for added creaminess and flavor.
8. Bake the casserole: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for another 15 minutes to allow the top to brown slightly and the flavors to meld.
9. Cool and serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving to allow it to set and enhance the taste.
10. Storage: Place any leftovers in an airtight container. The casserole will keep well in the refrigerator for up to 5 days or can be frozen for up to 2 months for longer storage.

Notes

• Pressing tofu is essential to remove excess moisture. Wrap the tofu in a clean towel and place a heavy object on top for at least 15-20 minutes.
• If using white rice instead of brown, reduce cooking time in the sauce accordingly as white rice cooks faster.
• For gluten-free option, use tamari instead of soy sauce and gluten-free flour.
• The vegan cheese is optional but recommended to add richness and a cheesy flavor.
• Use plain, unsweetened plant-based milk for best results; avoid vanilla-flavored varieties to maintain savory taste.

Keywords: tofu casserole, vegan casserole, plant-based casserole, tofu recipe, brown rice casserole, vegan comfort food, dairy-free casserole