Try this Brown Rice Casserole with Tofu and Vegetables recipe, or contribute your own.
Suggest a better descriptionIn a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 1 teaspoon salt and rice. Cover and cook for 40 to 45 minutes. Dice tofu into 1-inch cubes. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu. Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic, and saute for 3 to 5 minutes. Add carrots, broccoli, and remaining water. Cover and cook for 4 minutes. Stir in zucchini and mushrooms, and cook for 2 minutes. Toss rice with marinated tofu, vegetables, remaining salt, and pepper. Place combination in a lightly buttered 1 1/2-quart souffle dish. Bake, covered, for 20 minutes. Serving Ideas : Serve immediately. NOTES : Yield 6 to 8 servings. Recipe by: ? 1995 Cole Group, Inc. Posted to MC-Recipe Digest V1 #1067 by Nancy
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 146 | ||
Calories from Fat: 34 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 303.8mg | 10 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 22.1g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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