Hearty spinach & tofu risotto

Yield: 4 Servings

Measure Ingredient
8 ounces Tofu, drained
1 medium Onion; chopped (1/2 cup)
1 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

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