Eggplant And Frozen Tofu In Casserole Recipe
Ingredients
Saute
1 ONION, CHOPPED
1 SMALL BELL PEPPER, CHOPPED
In
1 - 2 TBS. OLIVE OIL
Remove from heat and stir in
1 CAN (16 OZ.) TOMATOES, BROKEN UP
1 LB. FROZEN TOFU, THAWED, RINSED, SQUEEZED
DRY AND CRUMBLED
1/2 TSP. SALT
1/4 TSP PEPPER
Spread in the bottom of a 9" x 13" baking dish
1/4 OF A CAN (15 OZ.)
TOMATO SAUCE
Top with half the slices from
1 MEDIUM EGGPLANT, CUT IN 1/4" ROUNDS
Spread half the tofu mixture on the eggplant rounds. Cover the tofu mixture with half the slices from
8 - 10 OZ. MOZZARELLA CHEESE, THINLY SLICED
Mix in a medium bowl
THE REST OF THE TOMATO SAUCE
1/2 TSP. OREGANO
1/2 TSP. BASIL
1/4 CUP WATER
Pour evenly over the casserole. Top with
2 TBS. GRATED PARMESAN CHEESE
Directions
Repeat eggplant, tofu and cheese layers.
Bake, covered, at 375° for 20 minutes.
Remove cover and bake for an additional 20 minutes.
Let stand for 15 minutes before cutting.
Bake, covered, at 375° for 20 minutes.
Remove cover and bake for an additional 20 minutes.
Let stand for 15 minutes before cutting.
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