Baked Italian-Style Tofu
- 1 lbs firm tofu (500 grams) slice 1/2 inch thick (low-fat tofu can be used)
- 2 large onions, sliced
- 1 cup mushrooms, sliced
- 1/2 of a red peper, chopped
- 1/2 of a green pepper, chopped
- 2 1/2 cup vegetarian spaghetti sauce
Place sliced tofu between layers of paper towelling on a plate. Top with another plate. Weight it down with cans and let drain for 20 minutes. Preheat oven to 400° F.
Spray a 9x13-inch casserole with non-stick spray. Place vegetables in the bottom of the dish. Add half of sauce and mix well.
Place tofu on top of vegetable mixture. Top with remaining sauce. Bake uncovered for 40 to 45 minutes, basting once or twice during cooking. Serve over pasta. Reheats well. Do not freeze.Servings:
Submitted by: Recipe Group Member
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