Prep 20 mins
Cook 40 mins
This is a good way to introduce tofu to the faint of heart. It's pretty much undetectable, but it's in there, being all nutritious and stuff. This is an original recipe.
- 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)
- 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.
- 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.
- 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.
- 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).
- Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
- Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
- Remove it from the heat and stir it into the rice that's in the casserole dish.
- Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
- Fluff the rice with a fork and serve.