Easy Vegan Wild Rice and Tofu Recipe

Delicious fall flavors from rosemary to sage. This vegan wild rice and tofu recipe has an amazing umami flavor. The toasted walnuts add a nutty taste and crunchy texture.

This page may use affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

Why You’ll Love this Wild Rice and Tofu Casserole

• This is a delicious, nutty wild rice dish, perfect for the holidays or any day.
• First, the vegan wild rice and tofu dish has all the delicious fall flavors from rosemary to sage.
• Second, the tofu has a delicious umami flavor from the soy sauce and nutritional yeast.
• Third, the wild rice and toasted walnuts add a nutty flavor while adding a crunchy texture.

Ingredient/Equipment Notes

To make this delicious wild rice and tofu recipe, you will need the following ingredients (full measurements are in the recipe card below):

• wild rice blend (I like Lundberg Wild Blend)
• 15 oz package extra firm tofu (pressed for at least 30 minutes to remove liquid)
• soy sauce
• nutritional yeast 
• chopped small onion
• garlic cloves pressed
• chopped mushroom
• chopped carrots
• chopped celery
• vegetable broth
• sage
• thyme
• rosemary
• salt
• chopped walnuts

You will also need the following equipment:

• Tofu press (optional) – I use this tofu press.

How to Make this Vegan Wild Rice and Tofu Casserole

• 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.

How to Serve Wild Rice and Tofu

This vegan wild rice and tofu recipe is delicious on its own, or served with the following during the holidays:

• There is 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!

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

Print