Recipe for Hearty Spinach and Tofu Risotto 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
8 oz Tofu, drained
1 med Onion, chopped (1/2 cup)
1 x Garlic clove, minced
2 tbl Vegetable oil
1/2 oz Tomatoes, Italian, canned, chopped
1 tsp Oregano, dried, crushed
2 cup Rice, brown, cooked
10 oz Spinach, frozen, chopped, thawed and drained
Instructions:
Instructions: Place tofu in blender container. Cover; 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 boiling; reduce heat. Simmer, uncovered, about 3 minutes. Stir in tofu, rice, spinach, 1/2 tsp salt, and 1/4 tsp pepper. Divide mixture into 4 individual greased cassroles or place all of the mixture in a greased 1 1/2-quart casserole.

Bake, uncovered, in a 350 deg oven for 30 minutes or unti heated through.

Top with sesame seed.

Makes 4 servings.

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