Vegan Broccoli & Rice Casserole with Tofu carrot sauce

Asako
Jul 6, 2020
2 min read

Updated: Apr 26

One of my preferred tofu recipes, the "vegan broccoli & rice casserole with tofu carrot sauce," was highlighted in the Japanese lifestyle magazine "Naturopathy." This casserole was even popular among those with selective palates. For those who are not vegan, cheese can be incorporated into the tofu filling.

Ingredients:

Serves: 6

3 cups cooked brown rice

1/2 medium-sized onion, diced

1.5 cups broccoli florets and tender stem parts

Sea salt and black pepper, to taste

2 tablespoons olive oil

Tofu and Carrot Sauce:

400g (14 oz) firm tofu

1/2 cup carrots, sliced diagonally into 1/2-1-inch pieces

2 tablespoons white miso (or red/mixed miso)

1/2 tablespoon arrowroot powder or cornstarch

1.5 tablespoons olive oil

Sea salt and black pepper, to taste

Parsley for garnish

* For a creamier texture, consider adding 1/4 cup of soy milk, almond milk, cow milk, or any preferred milk.

Preparations:

- Set the oven to 350°F for preheating.

- Lightly coat a 2-quart casserole or baking dish with olive oil.

- Encase the block of firm tofu in a clean kitchen cloth (a cheesecloth is ideal if available). Place the tofu on a cutting board, then put another cutting board or a bowl (consider adding some veggies if the bowl is lightweight) on top of the tofu. Allow it to sit for at least 30 minutes.

- Boil the water and add the carrots, cooking them until they are tender, about 2 to 3 minutes.

Instructions:

1. Bring the water to a boil. First, add the broccoli stems and cook for 1 minute. Then, add the broccoli florets and cook until tender, approximately 2 to 3 minutes.

2. In a large skillet, heat the olive oil and sauté the onion over medium heat until it turns golden brown. Add the broccoli and season with salt and pepper. Cook for 3 minutes.

3. In a food processor, combine tofu, carrots, miso, arrowroot powder, olive oil, salt, and pepper. Blend the mixture until it achieves a creamy consistency.

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4. In a greased casserole dish, arrange the brown rice and the sautéed broccoli and onion in layers. Pour the tofu sauce over the top and garnish with parsley leaves.