I remember the first time I tried this wild rice and tofu dish. It was December 2005, and I was celebrating my first Christmas with my soon-to-be husband’s family. This is my mother-in-law’s signature holiday dish, and it is one of my favorite recipes. It has all the delish fall flavors from rosemary to sage. The tofu has a delicious umami flavor from the soy sauce and nutritional yeast, and the wild rice and toasted walnuts add a nutty flavor while adding a crunchy texture.
I love the holiday season as it gives me an opportunity to share with family and friends all the delicious food that can be made vegan. Whether you are trying to eat more plant-based or hosting someone who is plant-based, it has never been easier to enjoy a vegan holiday meal. You can even order entire vegan holiday meals from certain grocery stores and restaurants.
There is also a large selection of plant-based holiday roasts. My favorites are from Gardein and Trader Joe’s, but there are many other options available.
It is also very easy to veganize most traditional recipes with dairy-free alternatives. For example, traditional mashed potatoes can easily be made vegan with dairy-free butter such as Miyoko’s or Earth Balance and plain, unsweetened plant-based milk.
Below are also a few of my favorite recipes from other bloggers during the holidays:
- Vegan Richa has a plant-based veggie loaf that is hearty and flavorful.
- Minimalist Baker has a delicious vegan green-bean casserole dish, which I have made almost every year.
- If you need a recipe for mashed potatoes, check out this easy vegan recipe from Nora Cooks.
- Nora Cooks has a delicious, super easy pumpkin pie recipe. Top it off with vegan whip cream!
And my mother-in-law was kind enough to share the recipe for this wild rice and tofu dish. I hope you enjoy it as much as I do! And Happy New Year and happy (plant-based) eating!
“The very basic core of a man’s living spirit is his passion for adventure. The joy of life comes from our encounters with new experiences, and hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new and different sun.” – Into the WildPrint
Vegan Wild Rice and Tofu
- Total Time: 1 hour 30 minutes
- Yield: 4 people 1x
- Diet: Vegan
A nutty wild rice casserole, perfect for the holidays (or any day)
1 cup wild rice blend (I like Lundberg Wild Blend)
15 oz package extra firm tofu (pressed for at least 30 minutes to remove liquid)
1 Tbsp soy sauce
1–2 tsp nutritional yeast
2/3 cup chopped onion
2 garlic cloves pressed
1 1/2 cups chopped mushroom
1/2 cup chopped carrots
1 cup chopped celery
1/2 cup vegetable broth
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp salt
2/3 cup chopped walnuts
- Cook wild rice according to package instructions. Set aside.
- Press the tofu for at least 30 minutes. Chop the tofu into small cubes. Add 1 Tbsp oil to a medium pan on medium heat. Let the oil heat then add the tofu, and sauté until lightly brown. Add the soy sauce and nutritional yeast.
- Add 1 Tbsp oil to a medium pot on medium heat. Add the onion and garlic and and, sauté for 2-3 minutes until onions are translucent. Add the mushrooms, celery and carrots and sauté for 5 minutes until the mushrooms are slightly brown. Add the sage, thyme, rosemary, and salt. Add the vegetable broth. Let it simmer uncovered on medium/low heat for 5-10 minutes. The broth should be absorbed and the vegetables semi-tender.
- Lightly toast chopped walnuts in a small pan over medium heat.
- Add the rice and sautéed tofu to the sautéed vegetables. Mix. Add in the toasted walnuts.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Cuisine: Holidays
Keywords: Holiday, vegan, vegetarian, wild rice, casserole, tofu, plant-based