Tofu, Rice And Vegetable Casserole

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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).

5. 5

   Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.

6. 6

   Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.

7. 7

   Remove it from the heat and stir it into the rice that's in the casserole dish.

8. 8

   Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.

9. 9

   Fluff the rice with a fork and serve.

* Per serving · 4 servings · Values may vary.