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Title: Hearty Spinach and Tofu Risotto
Categories: Vegetarian Entree Rice
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.
From the files of DEEANNE
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