Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Tofu, drained 1 ts Oregano; dried; crushed
1 md Onion; chopped (1/2 cup) 2 c Rice, brown; cooked
1 Garlic clove; minced 10 oz Spinach, frozen, chopped;
2 tb Vegetable oil --thawed and drained
14 1/2 oz Tomatoes, Italian, canned; 1 tb Sesame seeds; toasted
--chopped

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

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