Name: Tofu And Brown Rice Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 block firm tofu, drained and cubed; 1 cup uncooked brown rice; 2 cups vegetable broth; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 tsp paprika; 1 tsp dried oregano; Salt and pepper, to taste; 1/4 cup fresh parsley, chopped; 1/2 cup shredded cheese (optional)

Instructions

Preheat your oven to 375°F (190°C) and grease a casserole dish with a bit of olive oil to prevent sticking.
In a large skillet, sauté the diced onion and minced garlic over medium heat until translucent and fragrant, about 3-4 minutes.
Add the cubed tofu to the skillet and cook until lightly browned on all sides, approximately 5-7 minutes.
In a separate pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 35-40 minutes, or until the rice is cooked and fluffy.
Once the rice is ready, fluff it with a fork and transfer it to the prepared casserole dish.
Add the sautéed tofu, diced bell pepper, zucchini, cherry tomatoes, paprika, oregano, salt, and pepper to the dish. Mix well to combine all the ingredients evenly.
Sprinkle the shredded cheese on top, if using, for an extra touch of indulgence.
Cover the casserole dish with foil and bake in the preheated oven for 20-25 minutes to allow the flavors to meld together and the cheese to melt.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly.
Once done, garnish with fresh parsley for a pop of color and added freshness.
Serve the Tofu and Brown Rice Casserole hot, straight from the oven, and enjoy its delicious flavors with your family and friends.

Ingredients

Instructions

Nutrition Facts