Categories: Main dish - casserole

Ingredients

• 2 tsp vegetable oil
• 1 cup chopped onion
• 4 cloves garlic, finely chopped
• 1 lb can stewed tomatoes, undrained
• 1 tsp each: dried basil & oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 10 oz package reduced fat silken tofu
• 2 cups cooked brown rice
• 1 10 oz package frozen chopped spinach
• 3 oz reduced fat Swiss cheese, shredded or torn into small pieces (3/4 cup)

Directions

1. Preheat oven to 350˚. Lightly oil an 8 inch square baking pan or spray with cooking spray.

2. Heat oil in medium, non-stick skillet over medium heat. Add onion & garlic. Cook stirring frequently for 5 minutes or until onion begins to brown. Remove from heat and stir in stewed tomatoes, basil, oregano, salt, and pepper. Mix well.

3. Place tofu in a blender and blend until smooth. Add to skillet along with 2 oz (1/2 cup) Swiss cheese. Mix well and spoon into prepared pan. Pat mixture down gently. Cover tightly and cook for 40 minutes. Sprinkle with cheese and cook 10 more minutes.

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