Dump & Bake Teriyaki Tofu Rice Casserole

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This Dump & Bake Teriyaki Tofu Rice Casserole is fuss-free, veggie-packed, and bursting with flavor! A wholesome and hearty vegan and gluten-free dinner.

Looking for a quick and easy dinner fix? This Dump & Bake Teriyaki Tofu Casserole is both fuss-free and delicious. It’s packed with plant protein, veggies, and flavor – plus it has only 15 minutes of hands-on time! Fluffy rice, wholesome veggies, and tofu all get baked in a teriyaki marinade for a simple but delicious main.

Teriyaki Tofu Casserole in white bowl topped with green onion and sesame seeds next to small bowls of green onion and sesame seeds


This recipe is a fusion of fried rice, teriyaki, and fuss-free convenience 😉 It’s Asian-inspired, but definitely has a twist! Teriyaki sauce is a Japanese sauce traditionally made from soy sauce, sugar, ginger, and mirin or sake. I chose to add mirin to this recipe, which can be found in most grocery stores or Asian markets. It gives the dish a traditional teriyaki flavor, but see the recipe notes for an easy substitution if you don’t have it.

Ingredients for teriyaki tofu rice bake in small white bowls on marble background. Clockwise text labels read super firm tofu, ginger, mirin, garlic, coconut sugar, soy sauce, water, green onion, shiitake mushrooms, toasted sesame seeds, white rice, carrot, and broccoli

It’s also important to use super firm tofu in this recipe, which is pre-pressed and has a higher protein content. You can also use extra firm tofu and press it ahead of time, but it may crumble when you mix the casserole, since it’s not as dense.


Side-by-side photos of the teriyaki tofu casserole before and after baking

This recipe comes together in only a few simple steps! The bulk of the time is cooking the casserole in the oven, which gives you plenty of time to relax and unwind (or do the dishes…)

  1. Prepare the teriyaki-style liquid by bring the soy sauce, sugar, mirin, ginger, garlic, and water to a boil.
  2. Layer the casserole ingredients, then pour the liquid on top.
  3. Bake in the oven until all of the liquid has absorbed, then top with green onion and toasted sesame for a little crunch!

Cooked teriyaki tofu casserole in white dish on white background, with chopsticks and sliced green onions off to the side

The best thing about Dump & Bake recipes is that you get to toss everything in one pan – no separate pots for rice, veggies, and protein! I also love how the teriyaki marinade absorbs into both the rice and the tofu, leaving you with flavor-packed bites.

This Teriyaki Tofu Casserole is the perfect weeknight dinner, but can also double as a make-ahead lunch! Simply divide the casserole up and store it in the fridge for up to 5 days, reheating as necessary.

Close-up of cooked casserole with rice, tofu, carrot, mushrooms, and green onions

If you’re looking for more asian-inspired recipes, you’ll also love this Takeout Style Fried Rice, this Garlic Green Bean Stir Fry with Crispy Tofu, and this Garlic Ramen Noodle Stir Fry!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Dump & Bake Teriyaki Tofu Rice Casserole

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4.9 from 32 reviews

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour
  • Yield: Serves 3 to 4 1x
  • Category: Main
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 1/2 cup (120 ml) soy sauce*
  • 3 tablespoons (35 g) brown sugar or coconut sugar
  • 3 tablespoons mirin*
  • 35 cloves garlic, minced
  • 12 tablespoons ginger, minced*
  • 1 1/2 cups (375 ml) filtered water
  • 23 cups broccoli crowns, cut into bite-sized pieces
  • 2 carrots, sliced
  • 6 ounces (170 g) shiitake mushrooms, sliced
  • 1 16-ounce (450 g) super firm tofu
  • 35 green onions, sliced; white and green parts divided
  • 1 cup (215 g) white jasmine rice
  • For serving (optional): toasted sesame seeds, toasted sesame oil, chili oil, and/or extra soy sauce, to taste


  • Prep: Preheat the oven to 375F. Whisk the soy sauce, coconut sugar, mirin, garlic, ginger, and water together in a medium pot and bring to a boil, covered, over high heat.
  • Layer: While the liquid is heating up, spread the broccoli, carrots, mushrooms, tofu, and green onions evenly across a 9×13″ pan or casserole dish. Use a spatula to mix everything together until it is evenly distributed, then sprinkle the rice on top.
  • Bake: Remove the broth from the heat once it comes to a boil and pour evenly over the casserole dish. Use a spatula to make sure all pieces of rice are submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
  • Remove from the oven and top as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.


  • Soy Sauce: soy sauce can be swapped with tamari. You can also use coconut aminos, but I would reduce the sugar by 2 teaspoons as I find it to be a lot sweeter.
  • Mirin: Mirin is a subtly-sweet Japanese rice wine that traditionally used in teriyaki sauce. It can be found in the Asian section of most grocery stores or your local Asian market. You can replace it with a dry white wine or rice vinegar, but you’ll need to counteract the sourness with an additional tablespoon of sweetener.
  • Ginger: if you love the flavor of ginger like me, up the amount to 2 tablespoons. For a milder more classic teriyaki flavor, stick to 1 tablespoon. I personally love the tiny chunks of ginger in the casserole, but if you’d prefer it to be more evenly distributed, you can finely grate it instead.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I made this last night and it was pretty yummy! I used 2 casserole dishes, brown rice, less tofu, 2 tablespoons of chopped ginger (nice!) and more broccoli. The sauce didn’t cover all the ingredients, so I had to add a fair amount more water. Since I used brown rice, it needed another 30 mins baking. I loved the flavor and the ease of making this dish. I was a little concerned about the large amount of soy sauce ( I used tamari), but in the end the flavor was great. I will make this again.

  2. Very good! I substituted with brown rice and added cauliflower. It took longer in the oven, but was yummy! I had lots of leftovers for lunch. Thank you so much for sharing! Very filling meal.

  3. So easy and tastes amazing! I forgot to get mirin at the store so I used rice wine vinegar instead. I also added some colored peppers. Thank you for this recipe!

  4. Could I replace rice in all your dump recipe with organic millet ? I find it more nutritious it also adds proteins . Thanks

    1. Hi Brigitte, I think you could, but it would probably have a cook time closer to quinoa. I’d bake each casserole at 375 for 35 min and check for doneness after that

    1. Hi Lauren! Yes, that should work well! Make sure the baking dish comes to room temp before adding it to the oven to prevent cracking. You will also need to increase the bake time for the recipe, as the liquid is normally boiling right before it is added to the oven

      1. Should you cut the tofu in cubes? If so, should you cook the tofu ahead of time and should you fry the tofu cubes. Or are you just crumbling the tofu?

      2. Hi Debby! The extra firm tofu in this recipe has been cut into cubes and cooked together with the other ingredients.

  5. The mirin I’ve found at the shops is ‘mirin seasoning’ which is liquid but has glucose syrup and fructose syrup as the first two ingredients. Combined with the brown sugar this could be too sweet for me (I’m Diabetic) Would it work without the mirin and less sugar do you think?

    1. Hi there! True mirin does not have added sugar, but a lot of stores do not carry that. You can certainly reduce both the mirin and sugar to your own personal preference.