First, let me tell you that as an omnivore, I was never really a fan of the standard chicken and rice casseroles. They just always seemed to lack any kind of depth and just tasted like… well, cream of mushroom soup.
However, if you’ve been reading my blog for a while, you’ll notice a common theme – I love one pot meals. I just do, and I always will. As this recipe stands, it’s not a one pot meal, exactly – still need some veggies to go with it, but next time I make it I will probably add broccoli and cauliflower and make it a one pot meal. We shall see!
This won my omnivore husband over, even though we were both extremely skeptical. He had seconds and was eager to take leftovers to work – which, as it turns out, reheat well.
Um, about the picture… have you ever known a casserole that looked good?
Oh, and by the way. Don’t skip the curry powder. And don’t give me any of that “I just don’t like curry” bull. This isn’t a curry, the curry is just in there for a bit of flavor. The original recipe had 1 cup of Nutritional Yeast in it, so you could add more if you wanted to.
One of the important things about this is to use extra firm or super firm tofu. In retrospect, I might have marinaded the tofu maybe in some not-chicken broth or something along those lines, but it was still really great the way it was.
This is now a “favorite.”
Prepare 1 cup of rice however you do it. White or brown will do the trick, I’m not giving a rice cooking lesson here, people – figure it out. You should end up with about 3 cups cooked.
Meanwhile in a large pot or pan, saute – cook until onions are translucent or browned
1 large onion, chopped
8 to 16 ounces of mushrooms, sliced – depending on how much you love mushrooms
5 cloves garlic, minced
When cooked, add
1 Tbsp Earth Balance or other vegan margarine or oil
3-4 Tbsp flour
Whisk flour into melted butter until mixture becomes a paste. If it’s too dry, add more butter or oil then whisk in
1 cup not-chicken or vegetable broth
2 cups non-dairy milk, (I used soy)
1/2 cup nutritional yeast
1 tsp curry powder
1 tsp dried basil
1 package tofu, cubed – extra firm or super firm – pressed or vacuum packed
salt and pepper to taste
Continue cooking on low heat until sauce thickens then add whatever vegetables you would like such as a bag of frozen cauliflower and broccoli (thawed, of course) or spinach. I used fresh spinach in the picture above, but next time will be using broccoli and cauliflower combined.
Pour mixture into a greased (I “buttered” it) 9×13 baking dish. Bake at 400 degrees for 20 minutes covered, and 10 minutes uncovered.
Without the tofu this would also make a great side dish.
1/15 update: Made this again using made-ahead brown rice, and 2 bags thawed broccoli with an additional 1/2 cup milk and 1/2 cup broth and just barely had enough to fit into the pan, but it fit and it was absolutely perfect.
I will only be using broccoli from now on.