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