| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Inet, Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Tofu, drained |
| 1 | Onion, chopped 1/2 cup | |
| 1 | Garlic clove, minced | |
| 2 | T | Vegetable oil |
| 14 1/2 | oz | Tomatoes, Italian canned |
| chopped | ||
| 1 | t | Oregano, dried crushed |
| 2 | c | Rice, brown cooked |
| 10 | oz | Spinach, frozen chopped |
| thawed and drained | ||
| 1 | T | Sesame seeds, toasted |
INSTRUCTIONS
Place tofu in blender container. Cover; blend until smooth. In a large saucepan cook onion and garlic in hot oil until onion is tender. Add undrained tomatoes and oregano.Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes. Stir in tofu, rice, spinach, 1/2 tsp salt, and 1/4 tsp pepper. Divide mixture into 4 individual greased cassroles or place all of the mixture in a greased 1 1/2-quart casserole. Bake, uncovered, in a 350 deg oven for 30 minutes or unti heated through. Top with sesame seed. Makes 4 servings. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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