Dump & Bake Teriyaki Tofu Rice Casserole

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.

INGREDIENTS + INSPIRATION

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.

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.

HOW TO MAKE DUMP-AND-BAKE CASSEROLE

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!

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.

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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• 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

Ingredients

Scale 1x2x3x

• 1/2 cup (120 ml) soy sauce*
• 3 tablespoons (35 g) brown sugar or coconut sugar
• 3 tablespoons mirin*
• 3-5 cloves garlic, minced
• 1-2 tablespoons ginger, minced*
• 1 1/2 cups (375 ml) filtered water
• 2-3 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
• 3-5 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

Instructions

• 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.

Notes

• 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.