Butter Tofu Dump & Bake (Vegan & Gluten-Free)
- Samantha - @EasyVeganWithSam
- 3 days ago
- 2 min read
Updated: 8 hours ago
Gluten-Free • Vegan • Dump & Bake
This Butter Tofu Dump & Bake is the easiest dinner you'll make all week! Everything bakes together in one dish to create tender tofu, fluffy rice, and a rich, creamy butter curry sauce with almost no prep or cleanup.
If you love comforting vegan dinners but don't love doing dishes, this recipe is for you. Simply stir everything together, pop it in the oven, and let it do all the work. It's perfect for busy weeknights, meal prep, or whenever you need an easy family-friendly dinner.
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Why You'll Love This Recipe
✅ Everything bakes in one dish
✅ Minimal prep and easy cleanup
✅ Rich, creamy butter curry flavour
✅ Gluten-free and dairy-free
✅ Perfect for meal prep and leftovers
Equipment
9×13-inch baking dish
Aluminum foil or baking dish lid
Measuring cups & spoons
Cutting board
Knife
Ingredient Notes
These simple pantry ingredients come together to make a creamy, comforting butter tofu that's packed with flavour.
Firm tofu holds its shape while baking and becomes perfectly tender.
Rice cooks right in the sauce, soaking up all of the delicious butter curry flavour.
Coconut milk creates the rich, creamy sauce without any dairy.
Nutritional yeast adds a subtle cheesy, savoury flavour.
Curry powder gives this dish its warm, classic butter curry taste.
Frozen peas are stirred in at the end so they stay bright green and perfectly tender.
Frequently Asked Questions
Can I use extra-firm tofu?
Yes! Firm or extra-firm tofu both work well in this recipe.
Can I make this ahead?
Absolutely. Store leftovers in the refrigerator for up to 4 days.
Can I freeze it?
Yes. Freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
Can I use brown rice?
Not as written. Brown rice requires more liquid and a longer cooking time.
Can I add more vegetables?
Definitely! Bell peppers, cauliflower, broccoli, spinach, or chickpeas all work well.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2
Add the rice, onion, carrots, garlic, tomato paste, nutritional yeast, curry powder, garlic powder, onion powder, paprika, ginger, rice vinegar, coconut milk, vegetable stock, and salt to the baking dish. Stir until everything is well combined.
3
Add the tofu and gently stir to coat it evenly in the liquid.
4
Cover tightly with foil (or a lid) and bake for 45 minutes.
5
Remove the foil, stir in the frozen peas and 2 tablespoons vegan butter, then return to the oven uncovered for 5 more minutes, until the butter has melted into the sauce.
6
Let the dish rest for 5 minutes, then fluff the rice with a fork. Serve with vegan yogurt and fresh cilantro, if desired. Enjoy!
Instructions
1 block firm tofu - cubed or torn into chunks
1 cup rice - rinsed and drained
1/2 small onion - diced
2 carrots - diced
2 garlic cloves - minced
3 tbsp tomato paste
3 tbsp nutritional yeast
2 tbsp curry powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp grated fresh ginger - or 1/2 tsp ground ginger
1 tbsp rice vinegar
1 can coconut milk
1 cup vegetable stock
1 cup green peas - add after baking
2 tbsp vegan butter - add after baking
INGREDIENTS
Butter Tofu Dump & Bake
Samantha
This is the easiest dinner you'll make all week. Everything bakes together in one dish, creating a rich, creamy butter tofu with perfectly fluffy rice and almost no cleanup!
Servings :
4 Servings
Calories:
Prep Time
5 min
Cooking Time
45 min
Rest Time
5 min
Total Time
55 min
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