Heat a large skillet and coat with 2 teaspoons of the oil and all
the butter. Add onion and sauté until lightly browned.
Add brown rice; sauté for 2 minutes. Add tofu (press liquid out),
and sauté another 2 minutes. Season with pepper.
Place tofu-onion mixture into a 1 1/2- to 2-quart casserole coated
with remaining 2 1/2 teaspoons oil. Pour in milk. Sprinkle wheat
germ and cheese over the top.