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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Super easy and tasty. It's a great way to get use leftover rice! Ingredients:
2 cups cooked rice |
1 (10 ounce) package frozen chopped spinach, thawed, save liquid |
1/2 lb firm silken tofu |
2 tablespoons olive oil |
2 teaspoons salt |
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
1/4 teaspoon black pepper |
1/2 teaspoon basil |
Directions:
1. Heat oven to 325°F.
2. In a blender, blend tofu, salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid until creamy.
3. Heat 1 tablespoon olive oil in a large skillet or wok and saute onion and garlic.
4. Stir in the rice, pepper, and spices ( i use basil and a tiny pinch of thyme, but you could sub what you like), spinach, and the creamed tofu.
5. Spray a 1 1/2 quart dish with cooking spray and transfer rice into dish. Bake, uncovered, for 30 minutes.
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