Tofu, Rice and Vegetable Casserole Recipe
1 hour 20 min prep
1 cup long-grain rice, uncooked
2 tablespoons vegan margarine
1 medium onion, chopped
1 1/2 teaspoons curry powder (to taste)
10 ounces frozen chopped spinach
1 lb frozen tofu
1 cup frozen corn
Braggs liquid aminos (optional)
- 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.
- Any kind of rice will work in this recipe ... I personally use brown rice. Just be sure to adjust the cooking times according to the directions for the type of rice you use.
- Instead of vegan margarine, one may use oil (olive or canola).
- If spinach is not available, try mong toi (malabar spinach) or any mild tasting green.
- If frozen corn is not available, try frozen peas or any other slightly sweet vegetable.
- I have tried this recipe both as written and using fresh, instead of frozen, ingredients. The texture is slightly different but the flavors are just as wonderful.