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. This is one of my favorite dump bakes on the blog – I usually make it with brown rice instead and bake for an hour, because of the nutty flavor and the little extra bite it gives. Top it with a spoonful of whatever pre-made teriyaki-ish sauce is in the fridge to reinforce the flavor, some sriracha, and sesame seeds. I think the shiitakes make this, don’t skip them! Great from the oven or reheated from the fridge or freezer!

  2. I’m going to try this recipe tonight! Will doubling the recipe cause any issue with the rice cooking through? I assume I will have to cook longer maybe

    1. Doubling the recipe should work, but you may need to adjust the cooking time slightly to ensure that the rice cooks through completely. Keep these points in mind:

      Check Rice Doneness: With the increased casserole depth, test the rice after the recommended 45 minutes. If it’s not fully cooked, bake for an extra 5-10 minutes.

      Add Liquid if Needed: If the casserole seems dry and the rice isn’t cooked, add a bit more liquid (like water or broth) before continuing to bake.

      Cover and Test: Cover the casserole while baking initially. If the top browns too quickly, cover with foil. Ensure the rice is tender before serving.

      Rest Before Serving: Let the casserole rest after baking for the rice to finish cooking and absorb liquid.

      Monitor the process and adjust for your specific oven and ingredients. Enjoy your meal!

  3. This recipe was so easy to follow. The result was delicious and hearty! My 4 year old LOVED it. Big win! Thank you <3

  4. I love making this recipe along with your No Boil Pasta Bake I rotate them weekly. Any idea if its possible to take these exact recipes and use them in a slowcooker?

    1. I’ve not tested any of my dump & bakes in the slow cooker so I cannot say for sure, though do let me know if you try it out!

  5. Great recipe! I made with basmati rice instead of Jasmine it cooked perfectly. Next time I might airfry the tofu and then add to the finished dish, but the tofu was yummy per the recipe too.

    1. The first time I made this one of my teenagers refused to eat it because of mushroom phobia (no matter how small I slice). The second time I used my blender to blend the mushrooms and water, and threw in some white pepper and umami seasoning with the rest of the broth. The blended mushrooms really added deeper flavor oomph to the dish. I used GABA brown rice (sprouted so cooks more like white rice) but only added 1 extra cup of water (usually you double the water for brown rice) because I used frozen (thawed but still damp) broccoli. I opted for coconut amino acids with garlic flavor and rice vinegar. I fried sesame seeds, chili flakes, and cashew pieces in sesame oil and added these on top with the other half of green onions. The second try was a huge hit with our family, and every teenager unwittingly gobbled it up. I may try to add some Asian greens (maybe bok choy, water spinach or even winter melon?) to future dishes, I always like to add as many greens as I can. Thanks for another great recipe (we have several faves in constant rotation from your site).

    1. I’ve not tested this myself in the Instant pot, so I cant say for sure, but if you try it I would reduce the liquid by a quarter cup, or even half a cup, as the instant pot usually requires less liquid.

    2. Hi, I have already made it in the instant pot and turned out amazing! I cooked it on low for 10 minutes and then 10 minutes natural release.

  6. What adjustments should I make if I want to used cooked rice? I’ve made this recipe twice as you’ve outlined and it takes a really long time for the rice to cook and it doesn’t all cook sometimes. So I want to use cooked rice instead.

    1. Hi Rita, are you making sure all of the rice is submerged in the liquid and that the casserole is properly covered with aluminum foil? Also, it’s important to use jasmine rice as the recipe states, as different types of rice have different cooking times and liquid ratios.

      Since all the ingredients in this recipe cook at the same time, cooked rice wouldn’t work in the same way. However, you can try cooking your rice separately with the broth mixture (soy sauce, coconut sugar, mirin, garlic, ginger, and water) and sautéing the veggies and tofu in a pan, either with oil or in some broth, or baking them. However, this would be a different recipe entirely so its difficult to give you more details. In any case, thank you for your feedback.

      I hope this helps. Best of luck!

  7. Thank you SO much for this amazing recipe. I made it for my Thanksgiving dinner and I found it to be absolutely delicious. Even the carnivores loved it.

    I will certainly be making it again for a bunch of my vegan and vegetarian friends.

    Thanks again. Peace, Terrie Easter Sheen, Kingston, Ontario Canada.

    1. We love that, Terrie! Thank you so much and we’re honored to know this recipe was part of your Thanksgiving feast.

  8. Tasty and easy! I added bit too much ginger but that was my bad not the recipes.

  9. Wow this was amazing and so easy! I added pineapple and I pan seared a bag of Daring vegan chicken and chopped that up instead of the tofu and it was great! Also and cashews on top to at the end! Great recipe will make again

    1. Frozen broccoli will do in a pinch, but you need to make sure it’s thawed and dried before it goes into the recipe or you could end up with a watery casserole.

  10. I thought it was very good but I think the rice should go on the bottom of the dis. Not sure why you put it on top then tried to stir it in. Mine wouldn’t stir in, it stuck to all the veggies and consequently it wasn’t cooked well or covered with marinade regardless of the foil covering. But it was very yummy

    1. Yes, it can be made with brown rice. You would have to adjust the baking time since brown rice cooks longer than white rice.

  11. We like to meal prep and I was wondering if you think I could double this recipe. What modifications should I make if any? Do you think it would still fit in one casserole dish? Thank you!! We can’t wait to make this tomorrow night!!

    1. You can definitely double it, Letizia! I would recommend having another casserole dish for when you do that.

  12. Made this last night. I was a tiny bit skeptical about throwing unmarinated/unseasoned tofu in there but it was honestly soo flavourful and the texture was perfect. Saved me so much time compared to assembling and cooking a stir fry on the stovetop. 100% will make again and can’t wait to try another dump and bake!

  13. I am looking forward to trying this 🙂 Would adding eggplant work also? Or will it become a soggy mess?

    Thank you – I love trying your recipes and how your recipe videos have audio to them! You can’t find this often.

  14. Found this recipe on YouTube 2 days ago and made it today. Me and the better half are trying a plant-based diet and we were looking for recipes. This is absolutely delicious. I’ll definitely make it again! I used long grain white rice instead but kept everything else the same. I’m really glad I found this recipe! It’s one for the recipe book for sure! =3 I loved the way the rice goes super soft and tender and both the rice and tofu take on the flavour of the sauce. Thank you for sharing it! <3

    1. You’re welcome, Amy! Happy you found the recipe and loved it! Wishing you all the best on the plant-based journey.

  15. We’re going to an “over rice” Christmas dinner, meaning everyone is to bring a dish that can be served over rice. So can I make this without adding the rice? If so, do I need to make any adjustments to the recipe? Thanks!

      1. I was skeptical but it worked! I used plain white rice because it’s what I had on hand, and it took about an extra 10 minutes. That left the veggies a little softer than I prefer, but not mushy. I also used the pre marinated baked tofu, to save time draining.

        It’s a bit salty, so I should have added something sweet like pineapple. I would also consider adding cashews for texture. Easy weeknight dinner, and the meat eaters of the house added some chicken on the side.