Tofu Mexican Rice Casserole Recipe

Introduction

This Tofu Mexican Rice Casserole is a flavorful, hearty dish perfect for a comforting weeknight meal. Packed with savory tofu, colorful vegetables, and a blend of spices, it brings vibrant Mexican flavors to your table in a satisfying casserole form.

Ingredients

• 8 oz mushrooms (sliced)
• 1 red bell pepper (diced)
• 1 medium onion (diced)
• 12 cloves garlic (minced)
• 14 oz extra firm tofu (drained)
• 3 tablespoons olive oil (divided)
• 5 cups cooked white rice
• 16 oz enchilada sauce
• 2 small limes (juiced)
• 1/4 cup cilantro (chopped)
• 3 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon pepper
• 1 1/2 teaspoons sea salt
• 2/3 cup shredded Mexican cheese (for filling)
• 1/2 cup shredded Mexican cheese (for topping)

Instructions

1. Step 1: Cook the rice according to package instructions until you have 5 cups of cooked rice. Using a rice cooker makes this step easy.
2. Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms, diced red bell pepper, diced onion, and minced garlic. Sauté for 10 to 15 minutes until the mushrooms release their moisture and cook down.
3. Step 3: While the vegetables cook, drain the tofu and pat it dry with paper towels to remove excess moisture.
4. Step 4: Heat a separate large skillet over medium-high heat with 2 tablespoons of olive oil. Add the block of tofu and use a potato masher or spatula to break it into a scrambled, egg-like texture.
5. Step 5: Cook the tofu for about 10 minutes, pressing down with a spatula and stirring frequently until the tofu dries out and begins to brown slightly.
6. Step 6: Once the vegetables have softened, add the cooked tofu, enchilada sauce, cooked rice, lime juice, chopped cilantro, cumin, chili powder, pepper, sea salt, and 2/3 cup of shredded Mexican cheese to the vegetable skillet.
7. Step 7: Stir everything well to combine. Taste and adjust seasonings if needed.
8. Step 8: Transfer the mixture to a casserole dish and spread it out evenly.
9. Step 9: Sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly over the top.
10. Step 10: Bake at 400°F (200°C) for 15 minutes, or until the cheese is bubbly and the edges start to brown.
11. Step 11: Serve warm, garnished with extra cilantro, sour cream, and tortilla chips if desired.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the vegetable mixture.
• You can substitute the Mexican cheese blend with cheddar or Monterey Jack if preferred.
• Try adding black beans or corn for added texture and protein.
• Press the tofu well to achieve a firmer, less watery scramble.
• Leftover casserole can be topped with fresh avocado or sliced olives before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a preheated oven until warmed through. Add a splash of water before reheating to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well in this recipe. Just cook it according to package instructions and use the same amount by volume. It will add a nuttier flavor and firmer texture.

Is this casserole suitable for vegans?

To make it vegan, use a dairy-free cheese alternative or omit the cheese altogether. The rest of the recipe is plant-based and flavorful without cheese.

Tofu Mexican Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This Tofu Mexican Rice Casserole is a flavorful, hearty, and satisfying vegetarian dish featuring sautéed mushrooms, bell peppers, onions, and scrambled tofu combined with enchilada sauce, Mexican spices, and plenty of cheese, all baked to bubbly perfection. It’s an easy and delicious meal that celebrates bold Mexican-inspired flavors with a protein-packed twist.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 8 oz mushrooms (sliced)
• 1 red bell pepper (diced)
• 1 medium onion (diced)
• 12 cloves garlic (minced)
• 1/4 cup cilantro (chopped)
• 2 small limes (juiced)

Protein

• 14 oz extra firm tofu (drained)

Grains

• 5 cups cooked white rice

Condiments & Oils

• 16 oz enchilada sauce
• 3 tablespoons olive oil (divided)

Spices & Seasonings

• 3 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon pepper
• 1 1/2 teaspoons sea salt

Cheeses

• 2/3 cup shredded Mexican cheese (for filling)
• 1/2 cup shredded Mexican cheese (for topping)

Instructions

1. Cook the Rice: Prepare 5 cups of cooked white rice according to package instructions, preferably using a rice cooker for convenience. Set aside.
2. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add sliced mushrooms, diced red bell pepper, diced onion, and minced garlic, sautéing for 10 to 15 minutes until the mushrooms have cooked down and the vegetables are tender.
3. Prepare the Tofu: Drain the tofu block and pat it dry thoroughly with paper towels to remove excess moisture.
4. Scramble the Tofu: In another large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu and use a potato masher or spatula to crumble and scramble it into an egg-like texture.
5. Cook the Tofu: Cook the tofu scramble for about 10 minutes, using a spatula to press down and continue scrambling until it starts to dry out and develop a browned texture.
6. Combine Mixture: Add the cooked vegetables, tofu scramble, enchilada sauce, cooked white rice, lime juice, chopped cilantro, cumin, chili powder, pepper, sea salt, and 2/3 cup shredded Mexican cheese to a large mixing bowl. Stir everything well to combine evenly and taste to adjust seasonings if needed.
7. Assemble Casserole: Transfer the mixture into a casserole dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly over the top.
8. Bake: Preheat the oven to 400°F (204°C). Place the casserole dish in the oven and bake for 15 minutes, or until the cheese on top is bubbly and the edges begin to brown.
9. Serve: Remove from the oven and serve warm, garnished optionally with additional chopped cilantro, sour cream, and tortilla chips for added texture and flavor.

Notes

• Make sure to thoroughly drain and pat dry the tofu to achieve the best scramble texture.
• You can use a potato masher or fork to crumble the tofu evenly while cooking.
• If you prefer a spicier casserole, add extra chili powder or a dash of hot sauce.
• The casserole can be stored in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
• For a vegan version, replace shredded Mexican cheese with a plant-based cheese alternative and omit sour cream garnish.

Keywords: Tofu Mexican Rice Casserole, vegetarian casserole, enchilada casserole, baked rice dish, Mexican vegetarian main, tofu scramble recipe