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spanakorizo/ herbed tofu feta

Greek Spinach and Rice Pilaf  (spana-KO-ri-zo)  from No-Fat Holiday =

3 10-oz. pkgs frozen chopped spinach, thawed, drained, but not squeeze =
2 large onions, minced
4 c. tomato juice
1 1/2 c. basmati rice
2 tsp. salt (or less to taste)
1/1 tsp. freshly ground black pepper
1/2 tsp. dried mint

optional garnish:
crumbled Herbed Tofu Feta (recipe to follow)

In nonstick saucepan, steam-fry the onion until it is soft.=20
Add spinach, tomato juice, rice and seasonings. =20
Stir briefly, bring to boil, then cover and turn down to low.  Cook 35 =
min. =20
Remove from heat and keep covered til serving time.  Garnish with tofu =
feta. =20
Serves 8 =20
per serving:  167 cal/0 gm fat/5 gm protein/35gm carb.

Herbed Tofu Feta

1 lb. reduced fat, extra firm regular or SILKEN tofu


1 c. water
1/2 c. light miso
2 T. lemon juice
1 tsp. salt (or less)
2 bay leaves
2 cloves peeled garlic
2 dried red chile peppers
 1/2 tsp EACH dried thyme and rosemary

Cut the tofu into cubes. Combine the marinade and mix with tofu.  Keep =
in refrigerator in a covered jar for up to 3 weeks, shaking jar every =
day.  Makes 2 cups.
Per 1/2 cup:  120 cal/ 2 gm fat/12 gm protein/12 gm carb