Ingredients for Tofu Casserole With Mushrooms
- 2 tablespoons butter
- Sliced Mushrooms
- Onion
- Garlic Cloves
- Brown Rice
- Broccoli Florets
- Extra Firm Tofu
- Skim Milk
- Worcestershire Sauce
- 1/4 teaspoon nutmeg
- Salt & Pepper
- a pinch of red pepper flakes
- Cheddar Cheese
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How to Make Tofu Casserole With Mushrooms
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup sliced white mushrooms, 1/2 cup chopped onion, and 2 cloves minced garlic. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- In a shallow 2-quart baking dish, layer 1 1/2 cups cooked long-grain rice.
- Spread the mushroom and onion mixture evenly over the rice.
- Arrange 1 cup of broccoli florets and 1 (14 ounce) block of extra-firm tofu, crumbled, over the mushroom layer.
- In a small bowl, whisk together 1 cup milk, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, and a pinch of red pepper flakes.
- Pour the milk mixture evenly over the casserole.
- Top with 1 cup shredded cheddar cheese.
- Cover the baking dish with foil and bake for 1 hour, or until the rice is tender and heated through.
- Uncover and bake for an additional 5 minutes to allow the cheese to melt and slightly brown.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
42g
Carbs
11g
