Brown Rice Casserole With Tofu and Vegetables

Recipe Ingredients

2 3/4 cups	651ml	Water
1 1/2 teaspoons	7.5ml	Kosher salt
1 cup	160g / 5.6oz	Brown rice
8 oz	227g	Firm tofu
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Marjoram
1 teaspoon	5ml	Basil
2		Carrots
		Peeled and cut into 1/2" rounds
1		Broccoli
		Trim florets - peeled, cubed
2		Zucchini
		Cut into 1/2" slices
1/2 lb	227g / 8oz	Mushrooms
		Washed and quartered
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Red onion - sliced (small)
2		Garlic - sliced
1/4 teaspoon	1.3ml	Pepper
		Butter for preparing pan

Recipe 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 350F. 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.

Source:
Nancy Lam's Wok Wiz

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