Spinach & Rice Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.