Tofu Teriyaki Casserole
This sweet, tangy and savoury Tofu Teriyaki Casserole is a crowd-pleasing dump-and-bake meal that’s loaded with veggies and protein! Weeknight friendly and a family favourite, it tastes just like a teriyaki stir fry but without all the hands-on time!
Jump to RecipeIngredients & Inspiration
I love a good stir fry. They’re not that difficult to whip up and you can use any variety of vegetables you like. Whisking up a sweet and tangy teriyaki sauce is also pretty simple too. BUT are there some nights where I’d rather not stand at the stove stir-frying my veggies, warming up the teriyaki sauce, and monitoring my rice or noodles? Absolutely! That’s where this incredibly delicious Tofu Teriyaki Casserole comes in — you can literally dump all your typical stir fry ingredients into a casserole dish, pop it in the oven and walk away!
The end result is a fabulously seasoned teriyaki rice bowl situation that the whole family will gobble up. Or you can easily divide extra portions into meal-prep containers for a week of tasty lunches!
Here’s a quick breakdown of the simple and healthy ingredients you’ll need to make this dish:
- soy sauce or tamari
- coconut or brown sugar
- mirin
- garlic
- fresh ginger
- broccoli crowns
- carrots
- green beans
- extra firm tofu
- edamame
- jasmine rice
How to Make Tofu Teriyaki Casserole
The great thing about dump-and-bake meals is that you literally just dump the ingredients in a dish, bake it, and walk away. And that’s precisely how to go about preparing this Tofu Teriyaki Casserole!
- Preheat oven to 375°F.
- Whisk together the teriyaki sauce ingredients in a small pot and bring to a rapid simmer.
- While the sauce heats up, chop your veggies and tofu and add to a 9×13 casserole dish, along with the rice and edamame. Evenly pour the teriyaki sauce over the veggies, and press the rice into the liquid.
- Cover the dish with foil and bake for 45 to 55 minutes until the veggies are tender and the rice is cooked.
Teri-yummy
If you don’t have the veggies I used in this recipe, fear not! Feel free to use any vegetables that you have on hand already when making this Tofu Teriyaki Casserole. Some great options would be cabbage, mushrooms, green onions, snap peas, celery, bok choy, bell peppers or baby corn.
If you loved this recipe you might also enjoy my Loaded Lazy Noodle Bowls, Vegan Chick’n Fajita Casserole, or my Garlicky Golden Quinoa Casserole!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Tofu Teriyaki Casserole
Ingredients
Method
- Preheat the oven to 375°F. Whisk the soy sauce, coconut sugar, mirin, garlic, ginger, and water together in a medium saucepan and bring to a gentle boil, covered, over high heat.
- While the liquid heats up, spread the broccoli, carrots, green beans, tofu, and edamame evenly across a 9×13″ pan or casserole dish. Use a spatula to mix everything together until it is evenly distributed, then sprinkle the rinsed rice on top.
- Remove the cooking liquid from the heat once it reaches a rapid simmer and pour evenly over the casserole dish. Use a spoon or spatula to make sure all pieces of rice are submerged. Cover the dish with aluminum foil and bake for 45 to 55 minutes, until the rice is cooked.
- Remove from the oven and serve, garnishing with desired toppings. Enjoy!
Notes
- Calories: 315
- Carbs: 47g
- Protein: 20g
- Fats: 7g
