Vegan Friday: Tuscan Veggie Bake with Tofu

by ashley

by Ashley Morgan

Sometimes craving a hearty meal isn’t detrimental to your diet. Take this Vegan Tuscan Veggie Bake, similar to lasagna, but sans noodles for a filling, healthy meal. Seasonal ingredients, eggplant and tomatoes, are the stars of this recipe, bringing welcome antioxidants and bright colors to your plate. Serving this to children is easy with just a sprinkle of vegan mozzarella cheese on top, Daiya being my favorite choice. A great way to get the whole family to eat their veggies, and like them! Tofu adds protein and additional nutrition to make this a well-balanced, one pot meal that can be made in under 45 minutes.

 

Vegan Tuscan Veggie Bake with Tofu

10 Minutes Prep Time

35 Minutes Baking Time

 

Serves 6

 

1 small eggplant

1 small firm tomato

1 medium zucchini

1 portabello mushroom cap

1 pkg soft tofu

1 tblsp dried oregano

1 tsp kosher salt

1 tsp ground black pepper

1 tblsp garlic powder

1 tblsp dried rosemary

3 cups marinara sauce

Optional: ½ cup vegan mozzarella shredded cheese for sprinkling on top

 

Preheat oven to 350 degrees. Cut the eggplant, tomato, zucchini and mushroom cap into long slices. I usually cut the zucchini and eggplant lengthwise to represent noodles. Drain the water from the tofu, pressing to release as much liquid as possible. Mix the tofu with oregano, salt, black pepper, garlic powder and dried rosemary. In a deep baking pan, layer one layer of vegetables, then one layer of tofu mixture, then a layer of marinara sauce until pan is full. Leave about a ¼ inch space on top for settling and the mozzarella cheese, if choosing to add it.

 

Bake for about 35 minutes or until vegetables are tender with a slight bite. Enjoy!

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