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
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
- Cook Rice: Prepare 5 cups of cooked white rice according to package instructions, using a rice cooker or stovetop method. Set aside once cooked.
- 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.
- 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.
- 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.
- 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.
- Assemble Casserole: Transfer the mixture evenly into a casserole dish. Sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly over the top.
- 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.
- 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
