Recipe for Brown Rice Casserole with Tofu and Vegetables 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3/4 cup Water
1/2 tsp Kosher salt
1 cup Brown rice
8 oz Firm tofu
2 tbl Soy sauce
1 tsp Oregano
1 tsp Marjoram
1 tsp Basil
2 x Carrots, peeled and cut into 1/2" rounds
1 bn Broccoli, trim florets, peel, and cut into cubes
2 x Zucchini, cut into 1/2" slices
1/2 lb Mushrooms, washed and quartered
2 tbl Oil
1 sm Red onion, sliced
2 x Cloves garlic, sliced
1/4 tsp Pepper
Instructions:
Instructions: In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 1 teaspoon salt and rice. Cover and cook for 40 to 45 minutes. Dice tofu into 1-inch cubes. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu.

Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic, and saute for 3 to 5 minutes. Add carrots, broccoli, and remaining water. Cover and cook for 4 minutes. Stir in zucchini and mushrooms, and cook for 2 minutes. Toss rice with marinated tofu, vegetables, remaining salt, and pepper. Place combination in a lightly buttered 1 1/2-quart souffle dish. Bake, covered, for
20 minutes.

Serving Ideas : Serve immediately.

NOTES : Yield 6 to 8 servings.

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