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.