| 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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