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Broccoli and Rice Casserole (with Tofu and "Cheese")

What you need: 

1 cup dry brown rice

2 vegetable bouillon cubes

3 tablespoons margarine, divided

1 (16-ounce) container extra firm tofu

1 cup chopped yellow onion

1 teaspoon crushed red pepper flakes

1 teaspoon black pepper

1/2 teaspooon salt

4 cups chopped broccoli

1 (8-ounce) package cheddar cheese shreds (I use Daiya)

2 tablespoon white flour

2 cups nondairy creamer (I use coconut creamer)

1/2 cup nutritional yeast

1 teaspoon dry mustard

1/4 cup whole wheat bread crumbs

What you do: 

1. Cook brown rice according to directions, adding two bouillon cubes to the water.

2. In a pan over medium-high heat; add 1 tablespoon margarine, tofu, and onion; cook until onions are translucent. Add crushed red pepper flakes, pepper, and salt; stir to thoroughly combined.

3. Steam broccoli for 6 to 7 minutes.

4. In a casserole dish, combine the rice, tofu mixture, broccoli, and cheese.

5. In a saucepan over medium heat, melt 2 tablespoons margarine. Add flour and stir with margarine until a paste forms. Slowly stir in non-dairy creamer; continue stirring until sauce becomes thick. Add nutritional yeast and mustard; stir until thoroughly combined. Pour sauce over rice, tofu and cheese in casserole dish.

6. Sprinkle bread crumbs on top of casserole and cover dish. Bake in 350 degree F oven for 30 minutes. Remove cover and bake for an additional 10 minutes.

This is a great "make ahead" recipe for the work week.

Preparation Time: 
30 minutes
Cooking Time: 
40 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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