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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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o.k. kids-if anyone's a vegetarian out there, give this one a whirl. it's monster tasty! also, very good for you-low in fat, high protein! *a note on the basil-if you've got fresh-use it! i go about 1/4 cup if fresh (chiffonade it) Ingredients:
1 small onion, diced |
3 -4 garlic cloves, minced |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes |
1 teaspoon basil |
1 teaspoon oregano |
8 ounces soft tofu, drained |
2 cups cooked brown rice |
10 ounces frozen spinach, thawed & drained |
1/2 cup shredded swiss cheese |
salt & pepper |
sesame seeds |
Directions:
1. In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
2. Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
3. Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
4. Bake, uncovered at 350°F for 30-40 minute.
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