Hearty Spinach & Tofu Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tofu, drained
1 medium: Onion, chopped (1/2 cup)
1: Garlic clove, minced
2 tbsp: Vegetable oil,
14 1/2 ounce: Tomatoes, Italian, canned, -chopped
1 tsp: Oregano, dried; crushed
2 cup: Rice, brown, cooked
10 ounce: Spinach, frozen, chopped, -thawed and drained
1 tbsp: Sesame seeds, toasted
Directions:
Place tofu in blender container. Cover; blend until smooth. In a
large saucepan cook onion and garlic in hot oil until onion is
tender. Add undrained tomatoes and oregano.Bring to boiling; reduce
heat. Simmer, uncovered, about 3 minutes. Stir in tofu, rice,
spinach, 1/2 tsp salt, and 1/4 tsp pepper. Divide mixture into 4
individual greased cassroles or place all of the mixture in a greased
1 1/2-quart casserole.
Bake, uncovered, in a 350 deg oven for 30 minutes or unti heated
through. Top with sesame seed. Makes 4 servings.
From the files of DEEANNE
Source from luhu.jp
large saucepan cook onion and garlic in hot oil until onion is
tender. Add undrained tomatoes and oregano.Bring to boiling; reduce
heat. Simmer, uncovered, about 3 minutes. Stir in tofu, rice,
spinach, 1/2 tsp salt, and 1/4 tsp pepper. Divide mixture into 4
individual greased cassroles or place all of the mixture in a greased
1 1/2-quart casserole.
Bake, uncovered, in a 350 deg oven for 30 minutes or unti heated
through. Top with sesame seed. Makes 4 servings.
From the files of DEEANNE
Source from luhu.jp