Meatless Moussaka Recipe
Ingredients
| Red onion | 1 Large, separated into rings | |
| Eggplant | 1 Medium | |
| Zucchini | 2 Medium, thinly sliced | |
| Firm tofu | 8 Ounce, crumbled | |
| Basil | 1/4 Cup (16 tbs), minced | |
| Minced parsley | 2 Tablespoon | |
| 3 cups low-sodium tomato sauce | ||
| Pepper sauce | 1/2 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Layer the onions, eggplant and zucchini in the bottom of an 11" X 7" baking dish.
Sprinkle the tofu over the vegetables.
Then top with the basil and parsley.
Stir together the tomato sauce and hot-pepper sauce.
Pour over the tofu and vegetables.
Bake at 350° for 30 to 40 minutes or until bubbly and the vegetables are tender.
Sprinkle with the cheese
Sprinkle the tofu over the vegetables.
Then top with the basil and parsley.
Stir together the tomato sauce and hot-pepper sauce.
Pour over the tofu and vegetables.
Bake at 350° for 30 to 40 minutes or until bubbly and the vegetables are tender.
Sprinkle with the cheese
Chef
