Tofu, Rice and Vegetable Casserole

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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