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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This very good recipe comes from Better homes and Gardens Ingredients:
1 small onion, chopped (1/3 cup) |
1 clove garlic, minced |
1 tablespoon cooking oil |
1 (14 1/2 ounce) can peeled italian-style tomatoes, cut up |
1 teaspoon dried oregano or 1 teaspoon basil, crushed |
8 ounces tofu, drained (fresh bean curd) |
2 cups cooked brown rice |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1/2 cup shredded swiss cheese (2 ounces) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown.
2. Add undrained tomatoes, and oregano or basil.
3. Bring to a boil; reduce heat.
4. Simmer,uncovered, about 3 minutes.
5. Meanwhile, place tofu in a food processer bowl or blender container.
6. Cover and process or blend until smooth.
7. Add tomatoes to mixture.
8. Stir in cooked rice, spinach, half of the swiss cheese, the salt and pepper.
9. Grease a 2 Quart rectangular baking dish.
10. Spoon mixture into casserole.
11. Bake, uncovered in a 350 degree oven for 30 to 40 minutes.
12. Sprinkle with remaining cheese and toasted sesame seeds.
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