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| 8 x ca. 30 g | tofu drained |
| 1 mittel | Onion; chopped (1/2 cup) |
| 1 | cloves garlic minced |
| 2 Esslöffel | vegetable oil |
| 14 1/2 x ca. 30 g | Tomatoes, Italian, canned; chopped |
| 1 Teelöffel | Oregano; dried; crushed |
| 2 Tasse | Rice, brown; cooked |
| 10 x ca. 30 g | Spinach, frozen, chopped; thawed and drained |
| 1 Esslöffel | sesame seeds toasted |
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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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