Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Tofu, drained |
1 medium | Onion; chopped (1/2 cup) |
1 \N | Garlic clove; minced |
2 tablespoons | Vegetable oil |
14½ ounce | Tomatoes, Italian, canned; chopped |
1 teaspoon | Oregano; dried; crushed |
2 cups | Rice, brown; cooked |
10 ounces | Spinach, frozen, chopped; thawed and drained |
1 tablespoon | Sesame seeds; toasted |
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, ½ tsp salt, and ¼ tsp pepper. Divide mixture into 4 individual greased cassroles or place all of the mixture in a greased 1½-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