Title: Hearty Spinach & Tofu Risotto
Categories: Tofu
Yield: 4 Servings
| 8 | oz | Tofu, drained |
| 1 | md | Onion; chopped (1/2 cup) |
| 1 | | Garlic clove; minced |
| 2 | tb | Vegetable oil |
| 14 1/2 | oz | Tomatoes, Italian, canned; -chopped |
| 1 | ts | Oregano; dried; crushed |
| 2 | c | Rice, brown; cooked |
| 10 | oz | Spinach, frozen, chopped; -thawed and drained |
| 1 | tb | 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, 1/2 tsp salt, and
1/4 tsp pepper. Divide mixture into 4 individual greased cassroles or place
all of the mixture in a greased 1 1/2-quart casserole.
Bake, uncovered, in a 350 deg oven for 30 minutes or unti heated through.
Top with sesame seed. Makes 4 servings.