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

  • 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.

Keywords: teriyaki casserole, dump and bake casserole, vegan tofu casserole, vegan teriyaki tofu

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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. Loved this recipe, super easy to make! I was just wondering if there was a reason why the rice doesn’t go first in the pan? Thanks!

  2. This recipe is like a stir fry in a baking pan. It is full of veggies and is very tasty. Thank you for another delicious dump and bake!

  3. So good! I thought it might end up dry but it was perfect. Loved it, super easy and will definitely make again.

  4. Delicious and super easy! Feels nice and wholesome and is a great healthy midweek meal. All of Caitlin’s recipes are the best!

  5. I have made many of your dump and bake recipes-they are all amazing but I’d have to say this is my favorite!! I replaced the tofu with tempeh (my husband doesn’t like tofu), used cremini mushrooms, and basmati rice. Amazing recipe- thank yoU!!

  6. The best veggie packed meal when you’re craving something flavorful AND healthy. Really excited for leftovers. I had to use firm tofu and really wish I had extra firm on hand but it was still super tasty!

  7. I made this tonight exactly as written. Delicious! Thank you for the recipe. I’ll definitely be making it again.

  8. Hi Caitlin! First, love your recipes 🥰 I have a question: I think there is a mistake in the list of ingredients, I don’t know if you mean 2 broccoli crowns or 2-3 cups broccoli florets , as it’s says cups of broccoli crowns 😂 sorry if it’s a silly question and thank you so much for your work ❤️❤️❤️

    1. Hi Sara, thank you for the feedback! ❤️ It meant making 2-3 cups of broccoli florets from the crowns.

  9. This was delicious and the recipe as written worked out perfectly! I had it with chicken but would be just as good with tofu. I added lots of sriracha too!

  10. 10/10! super flavourful and delicious! the easiest ever to make. seriously adding this to our weekly dinner rotation. LOVE these dump and bake recipes… please keep em coming☺️

  11. Made this today with brown rice instead of white. I upped the water to 2 cups and left it in for an extra 15(ish) minutes. It came out great. My whole family gulped it up. Thank you much!

  12. Made this last night and it was so good! Looking forward to leftovers for lunch today 😁
    I didn’t add any mushrooms (because I’m not a fan of mushrooms) but almost doubled the broccoli (because they’re my favourite) and it turned out perfect! Topped with sesame seeds, sriracha and fresh cilantro!

  13. It was a delicious meal, but as we like our food spicy,, I add Sriracha and top with sesame seeds.

  14. This sounds positively yummy! I have everything except white rice, which I do not buy. Wondering if there is a way to use brown rice instead of white? Maybe precooked brown rice or presoaked brown rice? Your thoughts? Thanks!

  15. Bonjour Caitlin,
    Je suis déjà une adepte de tous vos Dump & Bake et celui-là est particulièrement délicieux.
    Merci de créer des recettes santé aussi savoureuses tout en étant faciles à réaliser. 🙂

    1. Sure you can. The only difference between cooking brown rice and white rice is the water to rice ratio. Because of the outer bran coating, more water and a longer cooking time is needed for brown rice.

      1. Mine took close to like 90 minutes if you do brown rice, but I think next time I’ll cook rice separately if I use brown.