Spinach Tofu Risotto

Yield: 25 servings
2 Tbsps. sesame seeds
20 oz. spinach, frozen chopped
4 cups water
16 oz. brown rice
6 oz. onions, finely chopped
29 oz. canned diced
tomatoes with juice
1 lb. extra firm tofu
4 Tbsps. canola oil
1 tsp. minced garlic
2 tsp. oregano, dried
1 tsp. salt
1⁄2 tsp. ground black pepper
4 oz. red bell peppers fine chop

1. Toast sesame seeds on a sheet pan in a 350°F oven for 5 minutes. Thaw and drain spinach. Thoroughly steam rice until done. in water. While steaming rice, place onion and tomatoes in processor and fine chop. Drain tofu and process separately until smooth.
2. Heat canola oil in large pot then add onion and tomato puree, garlic, and oregano. Cook until onion is tender (about 5 minutes). Once tender, add tofu, spinach, cooked rice and season with salt and pepper. Mix well and transfer to a 2" hotel pan. Bake uncovered in a 350°F oven for 10 minutes (heated through). Garnish with toasted sesame seeds and diced red peppers. Hold for service.

Recipe and photo by Daniel McCorkle, Haverford College