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5 from 3 votes
by Marly
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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.
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 cheesy tofu casserole. It’s loaded with good-for-you brown rice, broccoli, mushrooms, and of course, tofu.
Table of Contents show
What Makes This Recipe Shine?
- 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
- 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 (in ½ cup increments), stirring between each addition. Cook until it thickens.
- Pour in the vegetable broth and soy sauce.
- Stir in the yeast flakes, followed by the rice.
- Bring it to a boil. Reduce heat to medium. Cook for 25 to 30 minutes. Stir occasionally.
- Pour the rice mixture into the casserole dish and 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 20 minutes. Remove the foil and then bake for another 15 to 20 minutes.
- 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.
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.
Serving Suggestions
I love serving broccoli tofu casserole with any of the following side dishes:
- Balsamic Carrots
- Vegan Dinner Rolls
- Kale Salad
- Steamed Broccoli
Vegan Comfort Casseroles
This vegan tofu casserole is amazing! If you want even more vegan casseroles, be sure to try these:
Vegan Enchilada Casserole
30 mins total
Vegan Pot Pie
210 mins total
Vegan Taco Casserole
30 mins total
Vegan Green Bean Casserole
65 mins total
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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 3 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 9
Calories: 221kcal
Author: Marly McMillen
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
9×13 Casserole Dish
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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.
Did you make this recipe?
Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!
This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2021.
