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Hearty spinach & tofu risotto

Yield: 4 Servings

Ingredients:

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

Instructions:

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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