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Tofu Mexican Rice Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/tofu-mexican-rice-casserole-recipe/