Vegetarian Chicken and Broccoli Casserole
Discover a hearty and flavorful twist on a classic comfort dish with this Vegetarian Chicken and Broccoli Casserole! Perfect for plant-based eaters and casserole lovers alike, this satisfying recipe swaps traditional chicken for protein-packed extra firm tofu, marinated in a savory blend of soy sauce, garlic powder, and onion powder for a deliciously robust flavor. Tender broccoli florets, creamy cheddar cheese, and nutrient-rich brown rice come together in perfect harmony, while a buttery breadcrumb topping adds irresistible crunch to every bite. Ideal for family dinners or meal prep, this baked casserole is easy to make in under an hour and serves up all the cozy vibes without the meat. Make this vegetarian casserole your go-to option for a wholesome, cheesy, and crowd-pleasing dinner!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 2 tbsp soy sauce
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups broccoli florets
- 1 cup short-grain brown rice
- 2 cups vegetable broth
- 0.5 tsp freshly ground black pepper
- 1.5 cups cheddar cheese, grated
- 0.5 cup breadcrumbs
- 2 tbsp unsalted butter, melted
Instructions
Press the extra firm tofu to remove excess moisture. Cut it into bite-sized pieces.
In a large bowl, combine the tofu pieces with soy sauce, 1 tablespoon of olive oil, garlic powder, and onion powder. Marinate for 10 minutes.
Preheat your oven to 375°F (190°C).
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the marinated tofu until golden brown on all sides, about 5-7 minutes. Set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the broccoli florets until bright green and slightly tender, about 3-4 minutes.
In a large saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the broth is absorbed.
Combine the cooked rice, sautéed tofu, and broccoli in a large casserole dish. Season with freshly ground black pepper.
Sprinkle grated cheddar cheese evenly on top of the mixture.
In a small bowl, mix breadcrumbs with melted butter until well combined. Scatter the breadcrumb mixture over the cheese layer in the casserole.
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and the top is golden brown.
Let the casserole cool for a few minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 18.1 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 4216 mg | 324% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
