8 oz. tofu, drained
1 lg. onion, chopped (2/3 c.)
2 cloves garlic, minced
2 tbsp. cooking oil
1 (14 1/2 oz.) can Italian tomatoes, cut up with juice
1 tsp. dried oregano, crushed
2 c. cooked brown rice
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/3 c. shredded Swiss cheese
1 tbsp. toasted sesame seeds
2 tbsp. slivered almonds
Chopped peanuts or canned onion rings

Place tofu in blender; blend until smooth. Smooth consistency is important to the appearance of this dish.

Saute onion and garlic in oil until soft. Add tomatoes and oregano. Boil at least 2 minutes. Stir in tofu, rice, spinach, 1/4 cup of cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place in individual ramekins or put it all into 1 1/2 quart casserole. Bake uncovered at 350 degrees for 30 minutes. Top with remaining cheese and sesame seeds. 6 servings.