Italian Tofu Bake
I’ve been SO busy and all I’ve wanted to do is cook and blog! Interning, working, and school are ruining my blog-life. I’ve made so many delicious meals this week and I want to share all of them. But FIRST I’m am SO excited to announce that I was one out of the four winners for the V: ABC #plantPOWER February challenge!! It was my very first entry- I had no idea if I entered correctly or what the rules were, so it was a complete shock when I saw my picture next to the other winners! Not only that, @heatherwaxman featured my picture on her amazing blog (check it out if you haven’t already). So a HUGE thank you to @heatherwaxman and @proteincakes for making my day!
This is actually a favorite of mine that I posted previously. Check out my tofu tutorial for information on preparing the tofu before baking (it is KEY to get the moisture out before cooking). You can basically use any veggies you have on hand, just be sure to cut them in similar sizes so they cook evenly.
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- 1 block firm tofu * see my tofu tutorial to prep the tofu
- 1 large summer squash sliced into half moons
- 1 1/2 cups white mushrooms
- Garlic Powder
- Italian seasoning
- 1/2 cup tomato sauce I used Hunt’s Organic
Ingredients
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- Preheat oven to 400 F. Spray a large baking pan with non-stick spray. Place the tofu and the veggies on the pan and season with garlic powder and Italian seasoning (to your liking!)
- Top tofu and veggies with the tomato sauce. Bake for about 40 minutes stirring the veggies and flipping the tofu once in between. Feel free to add a little more sauce on top of the tofu after they are flipped.
- Toss in some fresh herbs at the end if you’d like (I used basil and parsley).
Note: I actually made this ahead of time and ate it cold the next day- SO delicious!! Feel free to sprinkle with some grated cheese :).
*For the tofu, I cut it into 8 slices. After getting the moisture out by laying them between two heavy plates with towels in between, I sliced them into squares for a total of 16 pieces.
