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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A great vegetarian version of the classic. Feel free to change vegetable quantity based on personal preference. Ingredients:
1/2 onion |
2 bell peppers |
12 button mushrooms |
3 (14 ounce) cans diced tomatoes |
2 tablespoons tomato paste |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon crushed red pepper flakes |
1 lb extra firm tofu |
1/2 cup flour |
salt |
pepper |
vegetable oil |
1/2 cup feta cheese |
Directions:
1. Preheat oven to 350.
2. Slice onions, peppers and mushrooms. Fry them until soft and stir in oregano, basil and red pepper. Add diced tomatoes with juice and tomato paste. Stir and simmer for 15 minutes.
3. While the veggies are simmering, cut the tofu into 1/2 inch thick slices. Mix flour with a pinch of salt and pepper. Dredge tofu slices in the flour, making sure to remove any excess. Fry or bake the tofu until golden brown.
4. Arrange the tofu in a single layer on the bottom of a 9x13 baking pan. Pour vegetables over top and sprinkle with crumbled feta.
5. Bake for 45 minutes.
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