Creamy Vegan Chicken and Rice

Written by
Allyson Kramer
Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Allyson Kramer
Updated 10/08/19
Creamy vegan chicken and rice recipe

The Spruce / Anastasiia Tretiak
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 6 servings

You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan-friendly recipe is chock full of creamy sauce as well as toothsome vegetables and tofu for texture. A perfect pick me up for a chilly evening!

This recipe can be prepared ahead of time and frozen as well. To thaw, simply warm in a saucepan (along with a touch of non-dairy milk) until it reaches the desired temperature.

Ingredients

  • For the Rice:
  • 2 cups brown rice
  • 2 teaspoons vegetable bouillon
  • 5 cups water
  • For the Sauce:
  • 1 cube or teaspoon chicken-flavored vegetable bouillon
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons nutritional yeast
  • 1 block extra-firm silken tofu
  • For the Tofu:
  • 1 block extra firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage (minced)
  • 1 tablespoon rosemary (minced)
  • Dash of salt to taste
  • For the Veggies:
  • 1 tablespoon olive oil
  • 2 cups portobello mushrooms (chopped)
  • 1/2 cup carrot (diced)
  • 1 cup asparagus (chopped)
  • Salt (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan creamy chicken and rice
    The Spruce / Anastasiia Tretiak

  2. Preheat the oven to 375 F.

  3. To drain the tofu: Wrap the tofu in a clean dish towel and place a plate on top. Place a heavy can or similar item on top of the plate to weigh it down, and let drain for 20 minutes.

    Drain tofu
    The Spruce / Anastasiia Tretiak

  4. Add 2 cubes of vegetable bouillon to the 5 cups of water.

    Add bouillon to pot
    The Spruce / Anastasiia Tretiak

  5. Cook rice according to package directions, using the vegetable bouillon.

    Cook rice
    The Spruce / Anastasiia Tretiak

  6. Heat a tablespoon of olive oil in a large frying pan over medium-low heat, then add the vegetables.

    Heat vegetables in pan
    The Spruce / Anastasiia Tretiak

  7. Cover and cook until carrots are soft, salt to taste, then set aside until ready to use.

    Cover and cook
    The Spruce / Anastasiia Tretiak

  8. Slice the tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu slices, then transfer to a lightly greased baking sheet.

    Tofu
    The Spruce / Anastasiia Tretiak

  9. Roast the tofu for about 30 minutes or until firm and browned on both sides. Remove from the oven, let cool, then cut into bite-sized pieces.

    Roast tofu
    The Spruce / Anastasiia Tretiak

  10. Make the sauce by combining all “sauce” ingredients into a food processor. Blend until very smooth. Set aside.

    Make sauce
    The Spruce / Anastasiia Tretiak

  11. Once the rice is finished cooking, combine everything together with the rice in the pot. Warm on low heat if needed. Serve hot.

    Add tofu to rice
    The Spruce / Anastasiia Tretiak

  12. Enjoy!

    Creamy chicken and rice
    The Spruce / Anastasiia Tretiak

Recipe Variation

  • Add an extra 1/2 block of silken tofu, 1 tablespoon nutritional yeast, and 1/2 cube more bouillon if you want the dish to be extra creamy.