Tex-Mex Zucchini and Rice Casserole with Spicy Tofu Pieces

This was a great meal that we enjoyed last night. It’s a good way to use one of those extra large zucchini’s that had been hiding in the garden.

Tex-Mex Zucchini and Rice Casserole - Click here to license this image from Stocksy


  • 1 large onion, chopped
  • 1 cup rice
  • 2 & 1/2 cups water
  • 1 vegetable bouillon cube
  • 2 cups prepared spicy tofu pieces
  • 2 cups zucchini, grated
  • 1 can cubed tomato chunks
  • 2-3 tablespoons chili peppers, drained, seeded and chopped
  • 1 tablespoon taco seasonings
  • 1 teaspoon dried basil
  • 1/8 teaspoon black pepper
  • 1/2 cup vegan cheese, grated or in pieces


  1. Cook the rice in a medium saucepan with the water and vegetable bouillon cube.
  2. Bring to a boil, then reduce the heat and cover.
  3. Simmer for 20 minutes, then remove from the heat.
  4. Chop the onion.
  5. Place the can of tomato chunks in a medium bowl, add the onions.
  6. Add the chopped chili peppers.
  7. Add the grated zucchini, basil and taco seasonings and mix well.
  8. Preheat the oven to 425 F / 218 C.
  9. Fluff the rice and add the tofu pieces.
  10. Mix in the tomato-zucchini mixture and season to taste.
  11. Transfer the mixture to an oiled oven-proof casserole dish.
  12. Sprinkle the vegan cheese on top and optionally decorate with a few jalapeƱo pepper slices.
  13. Bake in the oven for 15 minutes or until the vegan cheese has melted.
  14. Remove and allow the casserole to stand for 5 minutes before serving.


We enjoyed this meal with a lovely mixed salad and whole grain bread.