Ingredients:

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

Directions:

• In a large saucepan, cook the onion and garlic in hot oil until onion is tender but not brown.
• Add undrained tomatoes and oregano.
• Bring to a boil.  Reduce heat and simmer, uncovered, about 3 minutes.
• Place tofu in a food processor bowl or blender container.  Cover; process or blend till smooth; add to tomato mixture.
• Stir in cooked rice, spinach, 1/4 cup of the Swiss cheese, salt, and pepper.
• Grease 4 individual 16 oz casseroles or one 2 quart rectangular baking sigh.
• Spoon mixture into casseroles or baking dish.
• Bake, uncovered, in a 350 degree oven for 30-40 minutes or until heated through.
• Sprinkle with remaining Swiss cheese and sesame seed.
• Makes 4 main dish servings.