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Preparation time
30 minutes
Total time:
1 hour 15 minutes
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Ingredients
Tomato Sauce
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1 onion, chopped
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2 cloves garlic, chopped
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2 tbsp (30 ml) olive oil
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1 can (28 oz/796 ml) diced plum tomatoes
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¼ cup (60 ml) tomato paste
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1 tbsp cornstarch
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2 tbsp (30 ml) water
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Salt
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and pepper
Zucchini and Tofu
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3 zucchini, cut into ¼-inch (5 mm) thick slices
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1 tbsp chopped fresh mint
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1 lb (454 g) firm or extra-firm tofu, cut into ¼-inch (5 mm) thick slices
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2 cups (500 ml) grated mozzarella cheese
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½ cup (125 ml) grated Parmigiano-Reggiano cheese
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Directions
Tomato Sauce
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In a saucepan over medium-high heat, soften the onion and garlic in the oil. Add the tomatoes and tomato paste. Bring to a boil and let simmer for 10 minutes.
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In a small bowl, dissolve the cornstarch in the water. Add to the tomato sauce, stirring constantly. Let simmer for 2 minutes. Season with salt and pepper.
Zucchini and Tofu
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Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Place the zucchini on the prepared sheet and season with salt and pepper. Bake for about 10 minutes or until tender. Sprinkle with the mint. Set aside.
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In an 11 x 8-inch (28 x 20 cm) baking dish, spread one-quarter of the sauce (about ¾ cup). Cover with one-third of the zucchini, one-third of the tofu and one-quarter of the cheeses (about ½ cup). Repeat with the remaining ingredients, finishing with the remaining sauce and cheese.
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Bake for about 30 minutes or until the cheese is golden brown. Let rest for 10 minutes before serving.
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