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1
Cook rice.
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2
Set the tofu on a slanted board or pan to drain, and prepare the vegetables.
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3
Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square.
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4
Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large.
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5
Cut the tofu into 1/2-inch cubes.
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6
Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes.
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7
Add the garlic, nutritional yeast, if using, cumin and salt.
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8
Stir until blended and cook for 1 minute.
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9
Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes.
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10
Add the zucchini and mushrooms and cook 7 to 10 minutes.
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11
The vegetables should be nearly, but not completely, cooked.
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12
If the pan gets dry while they cook, add a little more liquid.
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13
Preheat oven to 350F (180C).
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14
Combine the vegetables with rice and cheese.
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15
Season with salt and plenty of freshly ground black pepper.
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16
Gently mix in the tofu, and put mixture into lightly oiled casserole.
-
17
Add a little more liquid to moisten.
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18
Cover with foil and bake 1/2 hour.
-
19
Remove foil and bake 15 minutes.
-
20
Garnish with fresh herbs.
