RICE/TOFU

Sauté in 2 TBS oil and 2 TBS water, 2 cups chopped onions.

Combine with: 2 cups cooked brown rice, 1/2 cup chopped walnuts, 3/4 tsp salt, 1/2 tsp garlic powder, 1 TBS Nutritional Yeast, 2 TBS soy sauce, 1/8 tsp cumin, 3 cups tofu, drained and mashed well, 1/2 cup soy milk or water, 1 TBS onion powder, 2 TBS chicken style seasoning. Stir will and bake in oiled casserole dish at 350 for 1 hour.

Used with permission from THE COUNTRY LIFE VEGETARIAN COOKBOOK