milky lemon pepper italian broccoli and rice casserole

This casserole has so much flavor, I love it :) Warning: Be careful on the seasonings because a little goes a long long way! And it's so nice when you have everything on hand when you want to create something in the kitchen...

milky lemon pepper italian broccoli and rice casserole
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Casserole:
1 recipe for lemon seasoned tofu (added below)
1 recipe for italian seasoned sauce (added below)
32 oz frozen broccoli
2 cups whole wheat rice, steamed with 1 tsp chicken flavored base
roasted vegetable ritz crackers, to top in the casserole dish

Add all ingredients together in a casserole dish and bake at 300 for 15 minutes.

lemon seasoned tofu:
1 package pre-cubed firm or extra-firm tofu OR one package firm or extra firm tofu, drained, and cut into 1" cubes
4T freshly squeezed lemon juice (or store bought)
1T olive oil
1T shoyu
1tsp balsamic vinegar
1 tsp fresh black pepper

1. Open tofu package and drain excess water, place in a medium sized bowl (or leave it in the tofu package if you're like me and hate making more dirty dishes!).
2. Add all other ingredients and let marinade for as long as it takes your oven to preheat to 350.
3. Put in a small over-safe dish with a lip so the liquid won't spill. Bake for 30 minutes.

italian seasoned sauce:
3 T margarine
3 T whole wheat flour
1 cup original unsweetened coconut milk
1/2 cup vegetable broth
5 T nutritional yeast
hardly-noticeable pinch of nutmeg
hardy-noticeable pinch of dry mustard
generous pinch of spike seasoning
salt and pepper (go lighter on the pepper if you want to allow the pepper in the tofu to be the main pepper source)

1. Melt margarine in a medium saucepan. Add flour and whisk until think. Add broth, milk and nutritional yeast. Once it starts to get to desired thickness, add seasonings.

This seems a little more involved, doesn't it? Well, I felt like it was really easy because there wasn't any chopping or peeling! :) Just a few simple little recipes to make.