Creamy Vegan Chicken and Rice Recipe

Creamy Chick'n and Rice. Photo Credit: Allyson Kramer
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 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 nondairy milk) until it reaches the desired temperature.


  • For the Rice:
  • 2 cups brown rice
  • 2 teaspoons veggie bouillon (like Edward & Son’s brand)
  • 5 cups water
  • For the Sauce:
  • 1 cube or teaspoon chick'n flavored veggie bouillon
  • 1/2 teaspoon salt
  • 2-3 tablespoons nutritional yeast
  • 1 block extra firm silken tofu
  • (add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)
  • For the Tofu:
  • 1 block extra firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage (minced)
  • Dash of salt to taste
  • For the Veggies:
  • 2 cups portobello mushrooms (chopped)
  • 1/2 cup carrot (diced)
  • 1 cup asparagus (chopped)
  • 1 tablespoon sage (minced)
  • 1 tablespoon rosemary (minced)
  • Dash of salt to taste

Steps to Make It

  1. To drain the tofu: Wrap the tofu in an absorbent towel and place a plate on top of the wrapped tofu. Place a heavy can or similar item on top of the plate to weigh it down. Wait about 20 minutes before starting step two.

  2. Begin cooking rice according to package directions. Add 2 cubes of vegetable bouillon to the water that you are cooking the rice in.

  3. Prep your veggies and spices by washing, chopping, etc., and then place them in large frying pan over medium-low heat. Cover and cook until carrots are soft. No need to add any oil. Salt if desired, and set aside when they are finished cooking.

  4. Slice your tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu while it is on the grill or before placing into the oven. Lightly salt and cook. I used my George Foreman Grill to cook my tofu. Feel free to roast the tofu at 375 on a lightly greased cookie sheet for about 30 minutes or until firm. When tofu is browned on both sides, remove from heat. Let cool and cut into bite-sized pieces.

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

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