Tofu Rice Stuffing
5 cups

1 onion chopped
2 celery stalks chopped
2 cloves garlic crushed
1/2 lbs mushrooms sliced
1/4 cup water
1 Tbsp olive oil
2 cups cooked brown rice
1 cup crumbled firm tofu
2 Tbsp Worchestershire Sauce
1 Tbsp low sodium soy sauce
1/2 tsp paprika
1/2 tsp dill

Saute onion, celery, garlic and mushrooms in the water and olive oil for about 10 minutes

Stir in the remaining ingredients and mix well

Use the stuffing mix to stuff vegetables such as acorn squash halves, bell peppers, tomatoes or large zucchini
Place spoonfuls of the stuffing into the vegetables, cover, and bake until vegetables are cooked