4 cups cooked brown rice 
1 pound Mori-Nu low fat tofu - divided 1/2 for pesto, 1/2 sliced 
2 tomatoes, sliced lengthwise 
2 teaspoons fresh garlic 
1/2 cup fresh basil 
2 tablespoons pinenuts (or walnuts) 
2 cups fresh spinach leaves, washed and dried 
1 tablespoon honey 
1 splash of tabasco sauce 
1 teaspoon salt (or to taste) 
1/2 cup bread crumbs 
2 tablespoons chopped parsley

Instructions:
Step 1. Make pesto sauce. In a blender, combine 1/2 the tofu, garlic, basil, pinenuts, honey. tabasco and  salt. Puree and add 1-2 tablespoons water to thin.

Step 2. Assemble and bake. Lightly spray an 8-inch baking dish with vegetable spray. Arrange following ingredients in layers: 1/3 of the rice, 1/3 sliced tomatoes, 1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes in a preheated 375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are lightly toasted.

Nutrition Facts:
Amount Per  Serving: Calories 250
Fat 4 g, Cholesterol 0 mg,
Sodium 520 mg,