2-1/2 Cups cooked brown rice, room temp
1-1/2 Cups spinach, chopped (can be fresh or frozen)
4 oz firm tofu, crumbled
1/2 Cup black olives, chopped
1/2 red onion, finely chopped
1/3 Cup nuts (almonds, pecans, walnuts or pine nuts), toasted
2 Tbsp Extra Virgin Olive Oil
1/2 Cup shredded cheese (Parmesan, Manchego or Gruyere – whatever you have on hand)
1/2 tsp fine Sea Salt
Black pepper if needed
Preheat oven to 400F. Oil an ovenproof 10-inch (1-1/2 or 2 quart) baking dish.
Combine the cooked brown rice, chopped spinach, and crumbled tofu in a large bowl. Reserving a bit of each ingredient to garnish the baking dish, add the olives, red onion, nuts and olive oil. Add 1/4 Cup of shredded cheese.
In a small bowl, whisk together the eggs and salt. Gently fold the beaten eggs into the rice-spinach-cheese mixture. Pour the mixture into the oiled baking dish, and sprinkle with remaining cheese. Bake for approx 30 minutes (until the top of the dish looks toasty and golden).
Remove casserole from the oven, and sprinkle with remaining onions, olives, and nuts. Garnish with a little more salt and pepper if desired before serving.