Ingredients

• 8 oz firm tofu
• 2 tablespoon soy sauce
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1 carrots (peeled and cut into ½ “rounds)
• 1 bunch broccoli (trim florets, peel and cut into cubes)
• 2 zucchini (cut into ½ “ slices)
• ½ pound mushrooms (washed and quartered)
• 2 tablespoon oil
• 1 small red onion (sliced)
• 2 cloves garlic (sliced)
• ½ teaspoon pepper
• Butter for preparing pan

Directions

• Directions
• In a 2-quart saucepan, bring 2 ½ 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 wit tofu.
• Preheat oven to 350 degrees. Heat oil in a large skillet.
• Add onion and garlic, and sauté 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 ½ quart soufflé dish.
• Bake, covered for 20 minutes.