Spinach & Rice Casserole - cooking recipe

Ingredients

1 small onion, diced
3 -4 garlic cloves, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon basil
1 teaspoon oregano
8 ounces soft tofu, drained
2 cups cooked brown rice
10 ounces frozen spinach, thawed & drained
1/2 cup shredded swiss cheese
salt & pepper
sesame seeds

Preparation

In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
Bake, uncovered at 350\u00b0F for 30-40 minute.