Hearty spinach and tofu risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tofu, drained |
| 1 | medium | Onion; chopped (1/2 cup) |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | Vegetable oil |
| 14½ | ounce | Tomatoes, Italian, canned; chopped |
| 1 | teaspoon | Oregano; dried; crushed |
| 2 | cups | Rice, brown; cooked |
| 10 | ounces | Spinach, frozen, chopped; thawed and drained |
| 1 | tablespoon | Sesame seeds; toasted |
Directions
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, ½ tsp salt, and ¼ tsp pepper. Divide mixture into 4 individual greased cassroles or place all of the mixture in a greased 1½-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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