Step 1

Preheat oven to 350°F. Get out a 9x13 baking dish and spray with vegetable cooking spray.

Step 2

Pour the prepared brown rice into the bottom of the baking dish and top with steamed broccoli.

Step 3

Melt vegan butter in a medium skillet over medium heat and add gradually add the flour, stirring until smooth. Add the hot water and continue stirring until the mixture thickens. Add the yeast flakes, Bragg, and garlic powder and stir again until smooth. Finally, add the shredded vegan cheese and stir over medium heat until it melts.

Step 4

Pour half of the vegan cheese sauce over the rice and broccoli. Top with the baked tofu and then pour the remaining cheese sauce over the top (although you can reserve some if you prefer a little less sauce in your casserole).

Step 5

Bake at 350°F for 25 to 30 minutes.

Step 6

Remove from oven and allow to cool for 10 minutes before serving. Store any uneaten casserole in an airtight container This will keep in the fridge for up to 5 days. It can be frozen for up to 2 months.