Vegan Vegetarian Cooking School

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One Dish Meal - Tofu Rice Casserole

Veggie Pot Pie

Taken from Vegan Vegetarian Cooking School -- Lesson 6

A meal in one! Use up your leftovers.

2 pkg water packed tofu, med
1 lrg red bell pepper, chopped
2 stalks of bok choy (Chinese cabbage or celery or broccoli), chopped
2 med carrots, chopped
1 cup bean sprouts, green soybeans or peas
1 med onion, chopped
1/4 cup olives, optional
1 tsp basil
3 Tbsp nutritional yeast flakes
1-2 Tbsp Golden Seasoning
1/4 cup Bragg’s Aminos (soy sauce)
4 to 6 cups cooked brown rice

Combine Braggs and rice and place in the bottom of a 9 x 9 pan. Drain tofu well, (can squeeze between two plates), mash well. Combine
remaining ingredients with tofu and place on top of rice. Bake at 350°F for 50 to 60 minutes and serve. Serves 6

Nutrition (per serving): 205.3 calories; 4.6g total fat; 0mg cholesterol; 142.2mg sodium;
439.9mg potassium; 32g carbs; 4.5g fiber; 4.4g sugar; 11.5g protein.


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