Name: Zucchini and tofu alla parmigiana
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, finely chopped; 2 tbsp (30 ml) olive oil; 1 can (28 oz/796 ml) diced plum tomatoes; 1/4 cup (60 ml) tomato paste; 1 tbsp cornstarch; 1 tbsp (30 ml) water; 3 zucchini, cut into long ribbons ¼-inch (5 mm) thick; 1 tbsp mint leaves, finely chopped; 1 lb (450 g) firm or extra firm tofu, cut into slices ¼-inch (5 mm) thick; 2 cups (200 g) mozzarella cheese, grated; 1/2 cup (35 g) fresh Parmesan cheese, grated

Preparation

Tomato Sauce
- In a pot over medium-high heat, soften the onion and garlic in the oil. Add the tomatoes and tomato paste. Mix well. Bring to a boil and simmer for 10 minutes.
- In a small bowl, combine the cornstarch and water until smooth. Add the cornstarch mixture to the tomato sauce, stirring constantly. Simmer for 2 minutes. Season with salt and pepper.
Zucchini and tofu
- Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the zucchini out on the baking sheet. Season with salt and pepper. Bake for 10 minutes or until tender. Sprinkle with the mint. Set aside.
- Cover the bottom of an 11 x 8-inch (28 x 20 cm) baking dish with one-quarter of the tomato sauce (about ¾ cup). Top with one-third of the zucchini, then one-third of the tofu slices. Sprinkle with one-quarter of both cheeses (about ½ cup of cheese). Repeat with the remaining ingredients, topping with a layer of tomato sauce and sprinkling with cheese.
- Bake for 30 minutes or until the cheese is golden. Let sit at room temperature for 10 minutes before serving.

Zucchini and tofu alla parmigiana

Categories

Ingredients

Tomato Sauce

Zucchini and tofu

Preparation

Tomato Sauce

Zucchini and tofu

Personal Note