8 oz. tofu, drained
1 med. onion, chopped
1 clove garlic
2 tbsp. olive oil
1 (14 1/2 oz.) can Italian tomatoes, chopped
1 tsp. dried oregano
2 c. brown rice, cooked
1 (10 oz.) pkg. frozen spinach, thawed & drained
1/2 c. Swiss cheese, shredded
1 tbsp. sesame seeds, toasted

Preheat oven to 350 degrees. Place tofu in blender; process until smooth. In large saucepan, cook onion and garlic in hot oil until tender. Add tomatoes and oregano. Bring to a boil; reduce heat. Simmer about 3 minutes. Stir in tofu, rice, spinach, 1/4 cup of cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook in greased 1 1/2 quart casserole dish for 30 minutes at 350 degrees. Top with remaining cheese and sesame seeds.