1 large red onion, thinly sliced and separated into rings
Layer the onions, eggplant and zucchini in the bottom of an 11-by-7-inch 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 degrees for 30 to 40 minutes or until bubbly and the vegetables are tender. Sprinkle with the cheese before serving.
1 medium eggplant (1-1 1/4 pounds), cut crosswise into 1/2-inch thick round
2 medium zucchini, thinly sliced
8 ounces firm tofu, crumbled
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
3 cups tomato sauce
1/2 teaspoon hot-pepper sauce
2 tablespoons grated parmesan cheese
Makes 4 servings.
Chef's Note: Freezing tofu will give it a more chewy, meatlike texture. To freeze, drain the tofu and cut the large block into thick slices. Freeze the slices in a single layer until solid, then let them thaw. Crumble before using.
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