Tofu, Rice And Vegetable Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup long-grain rice, uncooked
• 2 tablespoons vegan margarine
• 1 medium onion, chopped
• 1 1/2 teaspoons curry powder (to taste)
• 10 ounces frozen chopped spinach
• 1 lb frozen tofu
• 1 cup frozen corn
• hot water
• braggs liquid aminos (optional)
• tamari (optional)
• salt (optional)

Recipe

• 1 in a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
• 2 in the same saucepan, melt the margarine and add the onion and curry powder. note that you might want to add a bit of tamari, bragg's liquid aminos, or salt if you're using curry powder that does not contain salt.
• 3 cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
• 4 when through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
• 5 reserve this liquid and add enough hot water to it to make 2 cups. in a separate container, heat this liquid to boiling.
• 6 stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
• 7 remove it from the heat and stir it into the rice that's in the casserole dish.
• 8 cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
• 9 fluff the rice with a fork and serve.