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Dinner recipe · from the recipe book

Miso-Ginger Tofu Rice Bake with Seed Crust

Crisp roasted tofu, tender broccoli and edamame folded into nutty brown rice and a silky miso-cauliflower sauce under a crunchy toasted pumpkin and sesame seed crust.

Miso-Ginger Tofu Rice Bake with Seed Crust

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2 cups500 gWater
  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 tbsp15 gCanola oildivided
  • ½ medium head300 gCauliflowercut into small florets
  • 1⅔ cups360 gVegetable broth
  • 3 cloves9 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp30 gMiso paste
  • ½ cup (120 ml)120 gSoy milk, original
  • 2¾ cups florets250 gBroccolicut into bite-size florets
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2 medium120 gCarrotsdiced small
  • 3 medium45 gGreen onionsthinly sliced, whites and greens separated
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2 tbsp20 gSesame seeds
  • ¼ cup30 gPlain dry breadcrumbs
  • 2¼ tsp10 gToasted sesame oil

Steps

  1. Bring the water to a boil in a saucepan, stir in the brown rice, cover and simmer on low for 40 to 45 minutes until tender, then let it stand covered.
  2. While the rice cooks, heat the oven to 425°F (220°C). Toss the tofu with the low-sodium soy sauce and two-thirds of the canola oil, spread on a lined sheet pan and roast 20 minutes, turning once, until golden at the edges. Lower the oven to 375°F (190°C).
  3. Meanwhile, start the creamy vegetable sauce: in a pot, simmer the cauliflower, garlic and ginger in the vegetable broth, covered, for about 12 minutes until very soft.
  4. Let the cauliflower mixture cool a few minutes, then pour it into a blender, add the miso paste and soy milk, and blend until smooth.
  5. In a large bowl, stir together the cooked rice, roasted tofu, broccoli, edamame, carrot, the green onion whites and the blended cauliflower-miso sauce. Spread in a 9x13-inch baking dish.
  6. Make the seed crust: mix the pumpkin seeds, sesame seeds, breadcrumbs, toasted sesame oil and the remaining one-third of the canola oil, then scatter evenly over the casserole.
  7. Bake at 375°F (190°C) uncovered for 25 minutes, until bubbling at the edges and the seed crust is toasted.
  8. Rest 5 minutes, then top with the green onion greens and serve.

Check labels: Vegan when you buy plain dry breadcrumbs labeled vegan.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Gluten, Soy, Sesame. Some brands contain milk, egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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