2 lb. green beans, ends trimmed

2-3 large onions, large pieces

1 head garlic, sliced

1/2 lb. mushrooms, crimini or shitake

3 T. olive oil

1 lb. extra-firm tofu

1/2 c. soy sauce

4 T. mirin

6 T. toasted sesame oil

2 c. brown rice, uncooked

4 1/2 c. water

Lightly coat the green beans, onions, garlic and mushrooms with olive oil. Divide between 2 13×8 inch baking pans. Roast at at 400 degrees for 30-40 minutes, stirring every 10 minutes.

Drain and press tofu. Cut into 1/2 cubes.

Make a marinade of the the soy sauce, mirin and sesame oil. Put the tofu into 8×8 inch baking dish, coat with the marinade.

Bake at 400 degrees for 15-20 minutes.

Cook rice until done, about 30 minutes.

Mix roasted vegetables, tofu, and rice together in large bowl. Mix so that marinade coats all ingredients. Serve hot.

Makes 14 cups. 177 calories per cup.

Weight Watchers Points: 6 points per 1 cup.

The Roasted Vegetable, p. 126