In 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|
|Calories from Fat: 34 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 146
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