Tofu Mexican Rice Casserole Recipe

Introduction

This Tofu Mexican Rice Casserole is a flavorful and satisfying vegetarian dish packed with sautéed vegetables, protein-rich tofu, and a blend of Mexican spices. Baked with a cheesy topping, it’s perfect for a comforting weeknight meal or a crowd-pleasing potluck.

Ingredients

• 8 oz mushrooms (sliced)
• 1 red bell pepper (diced)
• 1 medium onion (diced)
• 12 cloves garlic (minced)
• 14 oz extra firm tofu (drained)
• 3 tablespoons olive oil (divided)
• 5 cups cooked white rice
• 16 oz enchilada sauce
• 2 small limes (juiced)
• 1/4 cup cilantro (chopped)
• 3 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon pepper
• 1 1/2 teaspoons sea salt
• 2/3 cup shredded Mexican cheese (for filling)
• 1/2 cup shredded Mexican cheese (for topping)

Instructions

1. Step 1: Cook the rice according to package instructions to yield 5 cups of cooked rice. A rice cooker works well for this.
2. Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms, red bell pepper, onion, and garlic. Sauté for 10–15 minutes, until the mushrooms have cooked down and the vegetables are tender.
3. Step 3: While the vegetables cook, drain the tofu and pat it dry with paper towels to remove excess moisture.
4. Step 4: In another large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu block and use a potato masher or spatula to scramble it into an egg-like texture.
5. Step 5: Cook the tofu for about 10 minutes, pressing down and scrambling occasionally, until it dries out and develops a light brown color.
6. Step 6: Once the vegetables are cooked, add the scrambled tofu, enchilada sauce, cooked rice, lime juice, chopped cilantro, cumin, chili powder, pepper, salt, and 2/3 cup shredded Mexican cheese to the skillet. Stir everything together well and adjust seasoning if needed.
7. Step 7: Transfer the mixture to a casserole dish and spread it evenly.
8. Step 8: Sprinkle the remaining 1/2 cup shredded Mexican cheese evenly over the top.
9. Step 9: Bake the casserole in a 400°F oven for 15 minutes, or until the cheese is bubbly and the edges start to brown.
10. Step 10: Serve warm, garnished with extra cilantro, sour cream, and tortilla chips if desired.

Tips & Variations

• For added heat, include a diced jalapeño or a pinch of cayenne pepper with the spices.
• Use vegan cheese to make this casserole dairy-free.
• Swap white rice for brown rice or quinoa for a heartier, nutrient-rich option.
• Press tofu overnight for a firmer texture and better browning.
• Add black beans or corn to boost the protein and add texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through. To freeze, place in a freezer-safe dish and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of extra firm tofu?

Silken tofu is too soft and watery for this recipe. Extra firm tofu holds its shape better and crisps up nicely when sautéed.

Is this casserole suitable for meal prep?

Yes, this casserole reheats well and can be portioned for easy lunches or dinners throughout the week.

Tofu Mexican Rice Casserole Recipe

---

★★★★★

4.4 from 87 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Tofu Mexican Rice Casserole is a hearty, flavorful vegetarian dish featuring sautéed mushrooms, bell peppers, onions, and garlic combined with scrambled tofu, enchilada sauce, and Mexican spices. Topped with melted Mexican cheese and baked to perfection, it’s a delicious and satisfying meal perfect for a comforting dinner that blends Mexican-inspired flavors with plant-based protein.

---

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 8 oz mushrooms (sliced)
• 1 red bell pepper (diced)
• 1 medium onion (diced)
• 12 cloves garlic (minced)
• 2 small limes (juiced)
• 1/4 cup cilantro (chopped)

Protein and Dairy

• 14 oz extra firm tofu (drained)
• 2/3 cup shredded Mexican cheese (for filling)
• 1/2 cup shredded Mexican cheese (for topping)

Other Ingredients

• 5 cups cooked white rice
• 16 oz enchilada sauce
• 3 tablespoons olive oil (divided)
• 3 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon pepper
• 1 1/2 teaspoons sea salt

---

Instructions

1. Cook Rice: Prepare 5 cups of cooked white rice according to package instructions, using a rice cooker or stovetop method. Set aside once cooked.
2. Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms, diced red bell pepper, diced onion, and minced garlic. Cook for 10 to 15 minutes, stirring occasionally, until the mushrooms have reduced and the vegetables are tender.
3. Prepare Tofu: Drain the tofu and pat it dry with paper towels to remove excess moisture. Heat another large skillet over medium-high heat and add 2 tablespoons of olive oil.
4. Scramble Tofu: Place the block of tofu in the skillet and use a potato masher or spatula to break it apart into small, egg-like crumbles. Cook for about 10 minutes, stirring and pressing down occasionally, until the tofu starts to dry out and develop a light brown color.
5. Combine Ingredients: Add the cooked sautéed vegetables, scrambled tofu, enchilada sauce, cooked rice, lime juice, chopped cilantro, cumin, chili powder, pepper, sea salt, and 2/3 cup of shredded Mexican cheese into the skillet or a large mixing bowl. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasonings as desired.
6. Assemble Casserole: Transfer the mixture evenly into a casserole dish. Sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly over the top.
7. Bake: Preheat the oven to 400°F (204°C). Bake the casserole for 15 minutes or until the cheese on top is bubbly and the edges begin to brown.
8. Serve: Garnish the baked casserole with additional chopped cilantro, sour cream, and tortilla chips if desired. Serve warm.

Notes

• The tofu should be well-drained and patted dry to achieve the best texture when scrambling and browning.
• Feel free to customize with other vegetables like corn or black beans for added texture and nutrition.
• Use mild or spicy enchilada sauce depending on your preferred level of heat.
• For a vegan version, substitute the Mexican cheese and sour cream with appropriate plant-based alternatives.
• Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: Tofu Mexican Rice Casserole, vegetarian casserole, Mexican tofu recipe, baked rice casserole, enchilada rice dish, plant-based Mexican recipes