Tofu, Cheese and Veggie Bake
Calories 0 kcal
Protein Serves 2.00
Carbohydrate 6.3 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
|
Ingredients
-
150
g Cheddar Cheese (grated)
-
200
g Eggplant (thinly sliced)
-
0.25
tsp Garlic Powder (optional)
-
200
g Green Pepper (thinly sliced)
-
500
g Nigari Tofu (firm)
-
200
g Onions (thinly)
-
0.50
tsp Sage (dried)
-
1.50
g Thyme (dried)
-
0.50
cup Water
-
300
g Zucchini (thinly sliced)
Marinade
-
2
tbsp
Soy Sauce
-
2
clove
Garlic
Instructions
- 1. Marinade:
- 2. Mix soy sauce and garlic with the water to make marinade for tofu.
- 3. Slice tofu in thick slices and place slices on their sides in a small dish and pour marinade over. Marinade for at least 10 minutes.
- 4. Veggie Bake:
- 5. Preheat oven to 180ºC.
- 6. Combine salt and herbs together in a small bowl.
- 7. Lightly oil a 20 x 20 cm or larger covered casserole dish then layer ingredients in as follows: Onion, zucchini, eggplant, green pepper. Sprinkle with the salt and herb mixture on each layer.
- 8. Add drained tofu over the vegetables, add the grated cheese then pour tofu marinade evenly all over.
- 9. Cover and bake at 180ºC for about 45 minutes or until vegetables are tender.
|