Title: Brown rice casserole with tofu and vegetables
 Categories: Asian, Vegetarian
      Yield: 8 Servings
 
  2 3/4 c  Water
  1 1/2 ts Kosher salt
      1 c  Brown rice
      8 oz Firm tofu
      2 tb Soy sauce
      1 ts Oregano
      1 ts Marjoram
      1 ts Basil
      2    Carrots; peeled and cut into
           -1/2" rounds
      1 bn Broccoli; trim florets,
           -peel, and cut into cubes
      2    Zucchini; cut into 1/2"
           -slices
    1/2 lb Mushrooms; washed and
           -quartered
      2 tb Oil
      1 sm Red onion; sliced
      2    Cloves garlic; sliced
    1/4 ts Pepper
           Butter for preparing pan
 
  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