Rosemary Rice Roll-Ups

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 teaspoon margarine
• 1 cup cheddar cheese, grated
• 1 tablespoon fresh rosemary leaf (heaping)
• 3 green onions, sliced
• 1 egg
• 1 egg, separated

• 1 (180 g) package tofu, sheets

Directions

1. 1

   Cook rice in vegetable broth and margarine.

2. 2

   Mix cheese with rosemary, green onions, whole egg + 1 egg white and rice (when it is cool enough to handle).

3. 3

   Cut tofu sheets into 3-inch squares (approximately).

4. 4

   Preheat oven to 350°F.

5. 5

   Place 2 tablespoons of the rice mixture on the edge of a square. Roll up and seal by brushing a little of the egg yolk. Place on a lightly greased baking sheet, seam side down.

6. 6

   Repeat with remaining mixture. Brush tops with the rest of the egg yolk.

7. 7

   *Bake 15 minutes then set oven to "broil" and bake another 3 to 5 minutes, until golden and crisp.

8. 8

   NOTE: If desired, you can skip the baking part and fry the rolls.