Friday, January 2, 2009

Vegan Recipes - Tofu, Rice and Vegetable Casserole

Last month, a kind reader asked me to post a recipe with ingredients one might find in an Asian market. I hope that this recipe meets that request. It is easy, packed with nutrition ... and delicious. I hope you enjoy it!

Tofu, Rice and Vegetable Casserole Recipe

4 servings
1 hour 20 min prep


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)

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
  6. Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
  7. Remove it from the heat and stir it into the rice that's in the casserole dish.
  8. 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.

  • Any kind of rice will work in this recipe ... I personally use brown rice. Just be sure to adjust the cooking times according to the directions for the type of rice you use.
  • Instead of vegan margarine, one may use oil (olive or canola).
  • If spinach is not available, try mong toi (malabar spinach) or any mild tasting green.
  • If frozen corn is not available, try frozen peas or any other slightly sweet vegetable.
  • I have tried this recipe both as written and using fresh, instead of frozen, ingredients. The texture is slightly different but the flavors are just as wonderful.
As always ... I would love to hear from you!