Italian-Style Baked Tofu
1 lb. firm tofu (500 grams) slice 1/2 "
thick (low-fat tofu can be used)
2 large onions, sliced
1 c. mushrooms, sliced
1/2 of a red peper, chopped
1/2 of a green pepper, chopped
2 1/2 c. 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 degrees 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
Serve over pasta. Reheats well. Do not freeze.
I am not comfortable with raw onions, so I sauteed them for
a few minutes just to soften them - but they probably would
have come out soft anyway.
From MealLeaniYumm! by Norene Gilletz (for the Kosher
(or not) cook.)
This is my favourite cookbook.
It's not a vegetarian cookbook but she has some lovely vegetarian
dishes. I made this on the weekend. It was delicious. My partner
who says he will never eat tofu, ate it and loved it.