Contributed By: bluoceans
Jeanne K. (with modifications)
My family's favorite! It's the only time they ask for leftovers. Nutritious & easy to make.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Kids can help make it
Vegetarian
Meal Type: Lunch
Ingredients
8oz. Tofu, drained
1 Med. onion, chopped (1/2 cup)
2 clove Garlic minced
1 tbsp Olive oil
1 14.1/2oz. Can Italian tomatoes, cut up
1 tsp. Dried oregano, crushed or ground
4-7 cups Cooked brown rice (as desired)
2 10oz. Pkg. frozen spinach, thawed & drained
1-2 cups Shredded cheese (we use a 50/50 mix of mozzarella and pepper jack)
3/4 tsp. Salt
1/2 tsp. Pepper
Preparation
Preheat oven at 350*.
In large saucepan, cook onions and garlic in hot oil untill onions are tender.
Add undrained tomatoes and oregano. Bring to a boil, then reduce heat. Simmer uncovered about 3 minutes.
Stir in tofu, rice, spinach, half of shredded cheese, salt and pepper.
Place in casserole dish. Top with remaining cheese. Bake uncovered at 350* for 30 minutes.
Cook's Notes
Feel free to experiment with the ingredient quanities to find the best balance for your family.
Nutrition Information