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onion garlic cooking oil peeled Italian-style tomatoes oregano fresh bean curd brown rice spinach shredded swiss cheese salt pepper sesame seed
Viewed: 51 - Published at: 6 years agoIngredients
- 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 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
- tablespoon sesame seed, toasted
Method
- 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.
