2 c. chopped onions
3 c. cooked brown rice
1/2 c. chopped walnuts
3 c. crumbled tofu
1 tbsp. vegetable protein powder
1 tbsp. Bragg's liquid amino
1/2 c. lowfat milk
1/2 tsp. garlic powder
2 tbsp. country style seasoning
1 tbsp. wheat germ
2 tbsp. nutritional yeast
2 tbsp. olive oil
1/2 tsp. salt
2 tbsp. water
2 tbsp. soy sauce
1 tbsp. onion powder
Scant tsp. cumin

Saute onions in oil and water. Rinse, drain, crumble and measure tofu. Put tofu into bowl. Add onions and remaining ingredients. Stir together well. Put into oiled 8x8 inch baking dish. Bake at 350 degrees for 30-40 minutes. Yield: 6 cups.