Name: Hearty Spinach and Tofu Risotto

Ingredients:

• 8 oz tofu, drained
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 2 tablespoon vegetable oil
• 1 14-oz can Italian tomatoes, chopped, undrained
• 1 teaspoon dried oregano
• 2 cup cooked brown rice
• 1 10-oz package of frozen chopped spinach, thawed and drained
• 1/2 cup shredded swiss cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon toasted sesame seed

Instructions:

• Place tofu in blender. Cover and 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 a boil, then reduce heat and simmer, uncovered, about 3 minutes.
• Stir in tofu, rice, spinach, 1/4 cup of the cheese, salt and pepper.
• Place mixture in a greased 1 1/2 quart casserole dish.
• Bake, uncovered, in a 350 degree oven for 30 minutes or until heated through.
• Top with remaining cheese and sesame seed.

Comments: 5/6/2020 - During the covid-19 epidemic, I substituted 16-oz spinach for the 10-oz, Mexican cheese for the Swiss cheese, and a can of diced tomatoes for the fresh ones. I forgot to grease the casserole dish, and to add the salt and pepper. I used our largest casserole dish.
4/7/2021 - I substituted a teaspoon of garlic powder, a can of ordinary diced tomatoes, white rice, and extra sharp cheddar. I used the 2-quart casserole dish. It was mild so both Gail and I added seasoning.
5/18/2022 - I used the hand-held mixer to blend the tofu. I doubled the seasonings: 2 teaspoons of oregano, 1 teaspoon each of salt and pepper. I used a little more than the 1/2 cup of shredded Swiss cheese. The meal filled the 2 1/2 quart casserole dish. I added the remaining cheese 3 minutes before the cooking was done, and turned the oven up to broil to make a little crust.
4/10/2024 - I used the hand-held mixer to blend the 14-oz of tofu; it was messy because the bowl was too small. I increased the seasonings: 1 tablespoon of oregano, 1 teaspoon each of salt and garlic powder, and 1/2 teaspoon pepper. I used about 1 cup of shredded extra sharp cheddar cheese. The meal filled the 2-quart casserole dish. I added the remaining cheese 3 minutes before the cooking was done, and turned the oven up to broil to make a little crust.
Gail suggested adding a little sesame oil in addition to the seeds.

Source: https://uucolumbia.net/climate-change/cookbook/

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