| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Inet |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Tofu, drained |
| 1 |
md |
Onion; chopped (1/2 cup) |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Vegetable oil |
| 14 1/2 |
oz |
Tomatoes, Italian, canned; chopped |
| 1 |
ts |
Oregano; dried; crushed |
| 2 |
c |
Rice, brown; cooked |
| 10 |
oz |
Spinach, frozen, chopped; thawed and drained |
| 1 |
tb |
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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