Title: Tofu and Vegetables with Rice
Categories: Vegetarian Entree Rice
Yield: 6 Servings

1		Onion; sliced
1/2		Green pepper; thinly sliced
1/2	lb	Mushrooms; sliced
1/2	lb	Spinach; torn into bite- sized pieces
1	c	Mung bean sprouts
1		Block of firm tofu; cut into cubes
1/4	c	Sesame seeds
2	tb	Low sodium tamari
4	c	Cooked brown rice

Saute onion and green pepper in 1/4 cup water for 10 minutes. Add tofu and mushrooms. Cook an additional 10 minutes. Add spinach, bean sprouts, sesame seeds and tamari. Cover and steam 5 minutes to wilt spinach. Mix in 4 cups cooked brown rice. Heat through and serve hot.

May also be used as a topping for rice other other grains; do not add the rice while cooking.

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