Mexican casserole

Mexican Casserole By Adriana Harts  Ingredients     1 1/2 Cup Water   2 Tbs  vegetable oil  3/4  Rice 1   Spanish Onion  1 Can Of lentils   1 Package Soft Tofu   1/2 Can tomato sauce  1  Brocolly Stalk  2 TBS  Sour Cream *** 3 TBSP  Parseley   1 Cup Shredded Cheese***     Salt    Garlic powder    Pepper  *** Do not add, to make This recipe Vegan  Directions Preheat the oven to 220C.  In a large pot mix the water, and the oil. Place the onions in, thinny sliced. Once the onions are transparent, place the rice into the pot. In a seperate bowl mix the tofu, Tomato Sauce and Sour cream. Mix well. When the rice is almost done, place the Tofu mixture into the pot. Lower the heat to medium and simmer for 10 more minutes. Add the lentils. Let it simmer for another 5 Minutes. Add the parsley, salt, garlic powder, and Pepper. Place the entire mixture in an oven safe pan. Spread Cheese on top and cook in the oven for 15 Minutes or until the cheese melts and crusts a little bit. *** ***If you wish to make this recipe vegan, you have two choices, you can either find vegan cheese made out of soy milk. Or you can add bread crumbs instead of cheese.