Tex-Mex Zucchini and Rice Casserole with Spicy Tofu Pieces

This was a great meal that we enjoyed last night. It’s a good way to use one of those extra large zucchini’s that had been hiding in the garden.

Ingredients:

• 1 large onion, chopped
• 1 cup rice
• 2 & 1/2 cups water
• 1 vegetable bouillon cube
• 2 cups prepared spicy tofu pieces
• 2 cups zucchini, grated
• 1 can cubed tomato chunks
• 2-3 tablespoons chili peppers, drained, seeded and chopped
• 1 tablespoon taco seasonings
• 1 teaspoon dried basil
• 1/8 teaspoon black pepper
• 1/2 cup vegan cheese, grated or in pieces

Directions:

1. Cook the rice in a medium saucepan with the water and vegetable bouillon cube.
2. Bring to a boil, then reduce the heat and cover.
3. Simmer for 20 minutes, then remove from the heat.
4. Chop the onion.
5. Place the can of tomato chunks in a medium bowl, add the onions.
6. Add the chopped chili peppers.
7. Add the grated zucchini, basil and taco seasonings and mix well.
8. Preheat the oven to 425 F / 218 C.
9. Fluff the rice and add the tofu pieces.
10. Mix in the tomato-zucchini mixture and season to taste.
11. Transfer the mixture to an oiled oven-proof casserole dish.
12. Sprinkle the vegan cheese on top and optionally decorate with a few jalapeño pepper slices.
13. Bake in the oven for 15 minutes or until the vegan cheese has melted.
14. Remove and allow the casserole to stand for 5 minutes before serving.

Notes:

We enjoyed this meal with a lovely mixed salad and whole grain bread.