Spinach-Rice Casserole

Spinach-Rice Casserole by Edina
From: Better Homes and Gardens

Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 50 mins

Ingredients

1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can peeled Italian-style tomatoes, cut up
1 teaspoon dried oregano or basil, crushed
8-ounces tofu (fresh bean curd), drained
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese (2 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seed, toasted

Directions
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3. Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.

Nutrition Facts
Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet

Tofu Pesto Pasta

Tofu Pesto Pasta by Cora (AllRecipes)
Ingredients

1 pound tri-colored spiral pasta
1/4 cup olive oil
1.5 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed salt and pepper to taste
8oz fresh mushrooms, coarsely chopped
1 cup sliced black olives
1/2 cup chopped onions
1 tablespoon capers
1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.

Place mushrooms and onions into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.