Casseroles are amazing because oftentimes you can double a recipe, adding two minutes to prep time, and have another full meal ready for later. We love to freeze one batch and have a delicious dinner ready by just popping a casserole right in the oven. This recipe we like in particular because of its ease, short prep time, incredible nutritional value and awesome flavor. We’ve given many non-vegans this dish to try and they all LOVED it! Try it out, you will not be disappointed.
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons EVOO
2 14 ½ cans organic diced tomatoes
Basil, Oregano, Garlic powder, Salt and Pepper to taste
1 packet of tofu, drained
4 cups cooked brown rice
1 10-ounce package of fresh chopped kale
1 cup nutritional yeast
Cook the brown rice in a rice maker or pot. Preheat the oven to 350⁰. In a large saucepan cook the onion and garlic in hot oil until the onion is tender but not brown. Add undrained tomatoes and spices. Bring to boil, reduce heat. Simmer uncovered for about 3 minutes.
Meanwhile, place the tofu in a food processor/kitchen aide/immersion blender bowl. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, kale and nutritional yeast.
Spoon mixture into casserole dishes. Bake uncovered in a 350⁰ oven for 30 to 40 minutes or until heated through. Makes 6 to 8 servings.