Description
My Cheesy Broccoli Rice Casserole with Tofu is cozy, packed with protein and can be enjoyed for lunch or dinner. This is my meat-free version of the classic chicken, rice broccoli casserole that you may remember as a child, using seasoned tofu as a substitute. This hearty vegetarian dinner can be prepared ahead of time, and then quickly baked off in the oven just before serving. Enjoy with a side of fresh salad or bread.
Ingredients
Scale
- 3-4 cups lightly steamed broccoli
- 4 cups cooked white rice
Cheese Sauce:
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk, whatever kind you prefer
- 3 cups shredded extra sharp cheddar cheese
- Salt and black pepper, to taste
Cheesy Breadcrumb Topping:
- 1 cup shredded extra sharp cheddar cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Tofu:
- 3 teaspoons olive oil
- 1 (16 oz) package super firm tofu, patted dry and pressed if needed
- 1 tablespoon tamari
- 1 tablespoon water
- 1 teaspoon not-chicken better than bullion broth concentrate
Instructions
- Pre-heat oven to 425 degrees F. Steam broccoli until just fork tender, give the broccoli a rough chop and set aside until ready to use. Frozen broccoli can also be used. Prepare the rice at this time, if needed. I try to always have frozen rice on hand, which is great for recipes like this.
- Prepare the tofu: Dice the tofu into small, bite sized pieces. In a small bowl, add the tamari, broth concentrate and water. Mix together until combined well. Heat a large skillet over medium heat and add in the olive oil, diced tofu and tamari mixture. Mix until tofu is coated with the oil and sauce and cook until browned on all sides, about 10 minutes, stirring occasionally. Set tofu aside until ready to use.
- Heat a large pot or skillet over medium heat and add in the butter. Once butter is melted, add in the flour and spices. Mix together well until a slightly thick paste has formed and then cook for about 1 minute, stirring almost constantly, until slightly darker in color. Next, add in one cup of milk and cook until mixture has thickened and can coat the back of a spoon, 3-4 minutes. Add in the remaining half cup of milk, stir together and cook another 2-3 minutes, until thickened again.
- Add in 3 cups of the shredded cheese and mix together well and cook on low until cheese has melted and you have a thick cheesy sauce. Give the sauce a taste and add extra salt and pepper, if needed. Turn the heat off and then add in the cooked rice, broccoli and tofu. Stir everything together well until all ingredients are coated with the cheese sauce.
- Pour the mixture into a casserole dish and top with the remaining 1 cup shredded cheese. If you want an extra crunch, in a small bowl, mix together the panko breadcrumbs and melted butter and then evenly sprinkle over the top of the shredded cheese.
- Place foil over the top of the casserole and place in the oven. Bake, covered with foil, for 30 minutes, remove the foil and then bake for an additional 10-15 minutes, until cheese is melted and breadcrumbs are crispy, broiling for the last few minutes if needed. Allow to cool for a few minutes before enjoying.
Notes
You can leave out the (no)chicken bullion paste if you don’t have it. Also leave out the water. You can add extra tamari, if needed.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Dinner, Vegetarian
- Method: Oven, Stovetop
- Cuisine: American
