Terri's Eggplant Tofu Casserole
- Number of Servings: 4
Ingredients
4 cups diced eggplant2 cups zucchini diced1 cup mushrooms diced14 oz Lite Firm Tofu drained, crumbled1 cup Trader Giatto's Organic Marinara Sauce2 pkgs Shirataki Tofu Noodles1/4 Cup Parmesan Cheese grated3 sticks Light String Cheesegarlicfennel seedsoreganobasilsalt pepper
Prep vegetables into diced pieces and place in large pot with a bit of water. Cook down till most of the liquid is off. Add garlic and seasonings while cooking down.
Drain tofu noodles and cut so make serving from a casserole easier. Add noodles and crumbled tofu to vegetables and cook down liquids. Your looking for a thick ragu consistency.
Add Parmesan and enough sauce to coat but keeping semi dry. Take string cheese and dice into small pieces.
Spray 9x13 dish with olive oil flavored Pam and begin to layer vegetable mixture at the bottom. Next place light string cheese evenly over vegetables and add last layer of vegetables.
Bake at 350 for 30-40 minutes until headed through.
Takes a while to cook off all the liquids but well worth the time!
Number of Servings: 4
Recipe submitted by SparkPeople user SLIGHTLYBRAINY.
Drain tofu noodles and cut so make serving from a casserole easier. Add noodles and crumbled tofu to vegetables and cook down liquids. Your looking for a thick ragu consistency.
Add Parmesan and enough sauce to coat but keeping semi dry. Take string cheese and dice into small pieces.
Spray 9x13 dish with olive oil flavored Pam and begin to layer vegetable mixture at the bottom. Next place light string cheese evenly over vegetables and add last layer of vegetables.
Bake at 350 for 30-40 minutes until headed through.
Takes a while to cook off all the liquids but well worth the time!
Number of Servings: 4
Recipe submitted by SparkPeople user SLIGHTLYBRAINY.
Nutritional Info Amount Per Serving
- Calories: 215.1
- Total Fat: 6.8 g
- Cholesterol: 16.2 mg
- Sodium: 284.8 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 6.7 g
- Protein: 20.1 g
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