Description

This Dump & Bake Teriyaki Tofu Rice Casserole is a flavorful and easy-to-make vegan dish featuring super firm tofu, fresh vegetables, jasmine rice, and a delicious homemade teriyaki sauce. The casserole requires minimal prep and bakes in the oven to create a comforting, wholesome meal perfect for weeknight dinners or meal prep.

Ingredients

Scale

Teriyaki Sauce

1/2 cup (120 ml) soy sauce
3 tablespoons (35 g) brown sugar or coconut sugar
3 tablespoons mirin
3–5 cloves garlic, minced
1–2 tablespoons ginger, minced
1 1/2 cups (375 ml) filtered water

Vegetables and Tofu

2–3 cups broccoli crowns, cut into bite-sized pieces
2 carrots, sliced
6 ounces (170 g) shiitake mushrooms, sliced
1 16-ounce (450 g) super firm tofu
3–5 green onions, sliced; white and green parts divided

Main

1 cup (215 g) white jasmine rice

Optional for Serving

Toasted sesame seeds
Toasted sesame oil
Chili oil
Extra soy sauce, to taste

Instructions

Prep: Preheat your oven to 375°F (190°C). Gather and prepare all ingredients, including mincing garlic and ginger, cutting broccoli crowns into bite-sized pieces, slicing carrots and shiitake mushrooms, slicing green onions, and draining and pressing the tofu.
Make Teriyaki Sauce: In a medium pot, whisk together soy sauce, brown or coconut sugar, mirin, minced garlic, minced ginger, and filtered water. Place the pot over high heat, cover, and bring the mixture to a boil.
Layer Vegetables and Tofu: While the sauce heats, evenly spread broccoli, carrots, mushrooms, tofu, and the white parts of the green onions across a 9×13-inch casserole dish. Use a spatula to mix and distribute the ingredients evenly.
Add Rice: Sprinkle the jasmine rice evenly over the vegetable and tofu mixture in the casserole dish.
Pour Sauce: Once the teriyaki liquid comes to a boil, remove it from heat and pour the sauce evenly over the casserole. Use a spatula to make sure all the rice is submerged in the liquid for proper cooking.
Bake: Cover the casserole dish tightly with aluminum foil (or parchment paper followed by foil) and place it on the middle rack of the preheated oven. Bake for 45 minutes, until the rice is cooked through and the vegetables are tender.
Serve: Remove from the oven, sprinkle the green parts of the green onions on top, and add optional toppings such as toasted sesame seeds, sesame oil, chili oil, or additional soy sauce to taste. Serve warm.
Storage: Refrigerate leftovers in a sealed container for up to one week or freeze for up to one month.

Notes

You can use brown rice instead of jasmine rice, but adjust baking time accordingly and check for doneness.
Press the tofu before using to remove excess moisture for better texture.
Adjust the amount of garlic and ginger based on your preference for spiciness and aroma.
Optional toppings like toasted sesame seeds and oils add depth of flavor but can be omitted for a lower-fat meal.
For a gluten-free version, use tamari instead of soy sauce.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Keywords: teriyaki tofu casserole, baked tofu rice casserole, vegan teriyaki recipe, easy tofu casserole, one dish tofu dinner