Creamy Rice, Spinach & Tofu Casserole
5 cloves garlic, minced
1 large onion, chopped
3-4 tablespoons olive oil
3-4 tablespoons flour
2 cups plain soy milk (or rice milk)
1 cup vegetable broth
1 10 oz. package frozen spinach, thawed & drained
4 cups rice (cooked)
1 cup mushrooms
1 teaspoon curry powder
1 teaspoon basil
1 cup nutritional yeast
1 12 oz. package tofu (silken or regular)
salt & pepper to taste
This is a variation on the Creamy Rice and Spinach Casserole from Kristin B.
In a large pot, saute garlic, onion and mushrooms in olive oil until softened. Sprinkle with flour and stir until mixture is pasty. Add soy or rice milk and broth. Cook, stirring, at a low boil until sauce thickens.
Add curry powder, basil and nutritional yeast. Season with salt and pepper. Remove from heat, and stir in spinach, rice and tofu. Add just enough rice so that mixture is still creamy, not dry.
Bake in a greased, 3 qt. 9x13 pan at 350 degrees. for about 30 minutes, until bubbly.
Reheats well. Pasta could be used instead of rice.