Gluten/ Dairy Free Primavera Bake

Ingredients

• 1 tablespoon vegetable oil
• 2 large onions (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 (16 ounce) can tomatoes (undrained)
• 1 (8 ounce) can tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup rice
• 1 (10 ounce) package spinach, thawed and drained
• 1 (10 ounce) package frozen corn, thawed
• 1 cup green peas
• 1 lb tofu
• 1/3 cup olive oil
• 1/2 teaspoon nutmeg
• 1/2 teaspoon seasoning salt

Directions

1. 1

   1. Heat oil in large nonstick skillet over medium heat; add onion & saute 3 minutes Add garlic; saute 1 minute Stir in tomatoes with their liquid, tomato sauce, oregano, basil, pepper, and salt, while breaking up tomatoes. Simmer uncovered 15 mins or until it thickens a bit.

2. 2

   2. Meanwhile cook rice in boiling water. Drain any access liquid when done and return to pot.

3. 3

   3. Mix tofu, olive oil, nutmeg, and seasoned salt in blender.

4. 4

   4. Heat oven to 375°F Coat 11x7x2 baking dish with nonstick cooking spray.

5. 5

   5. Stir spinach, peas, and corn into skillet with vegetable mixture. Cook 5 minutes Add vegetable mixture and tofu mixture to rice. Spoon into prepared baking dish. Bake at 375 F oven for 25 minutes Let stand 5 mins before serving.