Recipe - Hearty Spinach And Tofu Risotto

8 ounce Tofu, drained
1 md Onion; chopped (One half cup)
1 Garlic clove; minced
2 tablespoon Vegetable oil
14 One half ounce Tomatoes, Italian, canned;
chopped
1 teaspoon Oregano; dried; crushed
2 cup Rice, brown; cooked
10 ounce Spinach, frozen, chopped;
thawed and drained
1 tablespoon 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, One half tsp salt, and
One fourth tsp pepper. Divide mixture into 4 individual greased cassroles or place
all of the mixture in a greased 1 1/2quart 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini