Brown Rice Casserole with Tofu

Pre-heat oven to 350; grease 13 x 9 baking dish

3 cups cooked brown rice
1 lb tofu (organic, firm, and preferably locally processed), crumbled and sautéed
1 zucchini
1 ½ cups cooked beans (or 1 can of black or pinto beans)
1 can stewed tomatoes
1 each (if small or half each if large) green and red bell pepper
4 cloves of crushed garlic
1 16 oz container sour cream
2 cup cheddar cheese (pepper jack or other cheeses work well, too. I like to mix two types of cheese together)

Sauté all vegetables and garlic in 2 Tbsp olive oil
Add rice to pan and stir to coat with oil and mix diced veggies
Pour mixture into baking dish, and spread evenly in dish
Add ¾ of cheese and stir in
Add cumin, salt, pepper, chili powder, and garlic (to taste) in sour cream to create a zesty sauce for your casserole. Pour this sour cream mixture over the rice mixture in the casserole dish. Sprinkle remainder of cheese over the top. Bake until bubbly hot all the way through, approximately 45 minutes. Cool before serving.


About jaw123456

I am a forty-something year old woman with a thousand interests. I am married to an incredible man who holds my heart. Living wholesome lives and training our children to lead lives that are worthy of the calling that God has for them is our hearts desire. Some of my interests include faith, family, adoption, homeschooling, whole and wholesome foods, cooking, sewing and living simply.
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