TOFU, RICE AND VEGETABLE CASSEROLE
This is a good way to introduce tofu to the faint of heart. It's pretty much undetectable, but it's in there, being all nutritious and stuff. This is an original recipe.
Provided by Lifla
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
- In the same saucepan, melt the margarine and add the onion and curry powder. Note that you might want to add a bit of tamari, Bragg's Liquid Aminos, or salt if you're using curry powder that does not contain salt.
- Cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
- When through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
- Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
- Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
- Remove it from the heat and stir it into the rice that's in the casserole dish.
- Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
- Fluff the rice with a fork and serve.
Nutrition Facts : Calories 786.8, Fat 35.8, SaturatedFat 5.3, Sodium 64.1, Carbohydrate 68.4, Fiber 12.6, Sugar 1.9, Protein 62.2
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Carson Janisch
[email protected]This recipe sounds delicious, but I'm allergic to tofu. Do you have any suggestions for a substitute?
Georgina Merkouriadis
[email protected]The recipe was easy to follow, but the casserole didn't turn out as expected. It was too watery.
Joburaz Ahmed
[email protected]I would have liked this casserole more if the tofu had been crispier.
Andrej Lacko
[email protected]This casserole was a little bland for my taste, but it was still a good meal.
Raja Raja
[email protected]Great recipe! I made this for dinner last night and my family loved it.
Mirza Hammad
[email protected]This casserole was easy to make and very tasty. I would definitely make it again.
Makani Harvey
[email protected]I'm not a big fan of tofu, but this casserole was delicious! The sauce was flavorful and the vegetables were tender.
Aaron Price
[email protected]This was a great way to use up leftover tofu and rice. I added some extra vegetables to make it even healthier.
Abis Shabib
[email protected]I loved the texture of the tofu in this casserole. It was so soft and creamy. The vegetables were also cooked perfectly.
Muhammad Husnain
[email protected]This tofu rice and vegetable casserole was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.