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Vegan, plant-based, vegetarian, Wild rice and Tofu casserole

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Vegan Wild Rice and Tofu

Recipe by Plant-Based Persian

A nutty wild rice casserole, perfect for the holidays (or any day)

  • Total Time1 hour 30 minutes
  • Yield2-3 people 1x
  • DietVegan

Ingredients

Scale

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

Instructions

  1. Cook wild rice according to package instructions. Set aside.
  2. 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.
  3. 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.
  4. Lightly toast chopped walnuts in a small pan over medium heat.
  5. Add the rice and sautéed tofu to the sautéed vegetables. Mix. Add in the toasted walnuts.
  6. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Dish
  • Cuisine: Holidays

Find it online: https://plantbasedpersian.com/vegan-wild-rice-and-tofu/