Spinach & Rice Casserole

• 1 small onion, diced
• 3 -4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon basil
• 1 teaspoon oregano
• 8 ounces soft tofu, drained
• 2 cups cooked brown rice
• 10 ounces frozen spinach, thawed & drained
• 1/2 cup shredded swiss cheese
• salt & pepper
• sesame seeds

1. In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
2. Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
3. Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
4. Bake, uncovered at 350u0b0F for 30-40 minute.

onion, garlic, olive oil, tomatoes, basil, oregano, brown rice, frozen spinach, swiss cheese, salt, sesame seeds

Taken from www.food.com/recipe/spinach-rice-casserole-189035 (may not work)