Bulgur, Lentil and Tofu Casserole

3/4 cup lentils
3 cups vegetable stock
1 tsp. dried rosemary
1 tsp. dried tarragon
1 bay leaf
2 tbsp. vegetable oil
1 carrot, thinly sliced
4 cloves garlic, pressed
1 lg. onion, chopped
8 oz. tofu, pressed
3/4 cup cut corn
3/4 cup bulgur wheat

Directions:

In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf. Cook for about 25 minutes. Remove bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion and tofu. Saute for 5 minutes. Add the corn and bulgur. Stir to mix well. Remove from the heat and add the lentils and cooking liquid. Pour into a greased casserole. Bake at 350°F for 20 minutes.

User Reviews:

I love this recipe! It's hearty and filling. It tastes a little bland as is, but I found that a Tbs of tabasco sauce added before baking really adds alot of flavor and doesn't make it too hot. I also add a little more salt.

Submitted by blake on October 31, 2000

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