tried and true tofu dish

[Guest guest]

I thought I had posted this.

 

I just love this recipe. I saute the onions for a few minutes

because I don't like the taste of onions very much and I'm

concerned that they might be a little raw tasting. If someone

tries it without sauteing the onion, please let me know.

 

Italian-Style Baked Tofu

 

1 lb. firm tofu (500 grams), slice 1/2 " thich

(low-fat tofu can be used)

2 large onions, sliced

1 c. mushrooms, sliced

1/2 of a red pepper, chopped

1/2 of a green pepper, chopped

2 1/2 c. vegetarian spaghetti sauce

 

Place slicedtofu between layers of paper towelling on a plate.

Top with another plate. Weigh it down with cans and let drain

for 20 minutes.

 

Preheat oven to 400 F. Spray a 9 " x 13 " 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.

 

Yields: 6 servings. Serve over pasta. Reheats well. Do not freeze.

 

This is from MealLeaniYumm! For the Kosher (or not) Cook

by Norene Gilletz. Published by Gournamia Inc., Toronto, Canada

 

...she has some wonderful vegetarian recipes. She has a killer lentil

soup.

 

Enjoy

 

Paula

 

 

 

 

 

Looking for last minute shopping deals? Find them fast with Search.