Best 3 Tofu Rice And Vegetable Casserole Recipes

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Embark on a culinary adventure with our tantalizing tofu rice and vegetable casserole, a harmonious blend of flavors and textures that will delight your taste buds. This wholesome casserole showcases the versatility of tofu, transforming it into a delectable centerpiece accompanied by fluffy rice and an array of vibrant vegetables. Our recipe features a symphony of spices and herbs that infuse every bite with a captivating aroma, enticing your senses from the very first whiff. Whether you're a seasoned vegetarian seeking a hearty and satisfying meal or a curious omnivore looking to incorporate more plant-based dishes into your diet, this casserole promises an unforgettable culinary experience. Join us as we unveil the secrets behind this extraordinary dish, guiding you through each step of the preparation process to ensure a flawless execution. Discover the art of creating a flavorful and visually stunning casserole that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE CASSEROLE WITH TOFU TOPPING



Vegetable Casserole with Tofu Topping image

Provided by Ian Knauer

Categories     Onion     Side     Bake     Sauté     Vegetarian     Casserole/Gratin     Tofu     Kale     Carrot     Winter     Cabbage     Gourmet     Pennsylvania     Peanut Free     Tree Nut Free

Yield Makes 6 to 8 side-dish servings

Number Of Ingredients 19

For vegetables
2 tablespoons olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup water
2 tablespoons soy sauce
1/2 teaspoon salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt

Steps:

  • Sauté vegetables:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
  • Make topping:
  • Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

TOFU, RICE AND VEGETABLE CASSEROLE



Tofu, Rice and Vegetable Casserole image

This is a good way to introduce tofu to the faint of heart. It's pretty much undetectable, but it's in there, being all nutritious and stuff. This is an original recipe.

Provided by Lifla

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup long-grain rice, uncooked
2 tablespoons vegan margarine
1 medium onion, chopped
1 1/2 teaspoons curry powder (to taste)
10 ounces frozen chopped spinach
1 lb frozen tofu
1 cup frozen corn
hot water
Braggs liquid aminos (optional)
tamari (optional)
salt (optional)

Steps:

  • In a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
  • In the same saucepan, melt the margarine and add the onion and curry powder. Note that you might want to add a bit of tamari, Bragg's Liquid Aminos, or salt if you're using curry powder that does not contain salt.
  • Cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
  • When through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
  • Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
  • Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
  • Remove it from the heat and stir it into the rice that's in the casserole dish.
  • Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
  • Fluff the rice with a fork and serve.

Nutrition Facts : Calories 786.8, Fat 35.8, SaturatedFat 5.3, Sodium 64.1, Carbohydrate 68.4, Fiber 12.6, Sugar 1.9, Protein 62.2

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES



Brown Rice Stir-Fry with Flavored Tofu and Vegetables image

Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Coarse salt and pepper, to taste
3 scallions, halved lengthwise and thinly sliced
8 ounces baked, flavored tofu, cut into 1-inch cubes

Steps:

  • In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
  • Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
  • Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

Tips:

  • Choose the right tofu. For a firmer texture, use extra-firm or firm tofu. If you prefer a softer texture, use soft or silken tofu.
  • Press the tofu. This will help to remove excess moisture and make the tofu more flavorful.
  • Season the tofu. You can use a variety of seasonings to flavor the tofu, such as soy sauce, tamari, or miso paste.
  • Cook the tofu. You can cook tofu in a variety of ways, such as baking, frying, or grilling.
  • Add vegetables. Vegetables are a great way to add flavor, color, and nutrients to your casserole.
  • Use a variety of textures. A combination of soft and crunchy vegetables will add interest to your casserole.
  • Don't overcook the vegetables. You want them to be tender but still slightly crisp.
  • Use a flavorful sauce. A flavorful sauce will help to bring all of the ingredients together.
  • Top with cheese. Cheese is a great way to add a cheesy, gooey topping to your casserole.
  • Bake until golden brown. The casserole is ready when the top is golden brown and the sauce is bubbling.

Conclusion:

Tofu, rice, and vegetable casserole is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and nutritious casserole on the table in no time.

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