Amanda & Friends' Cookbook Category Cook Back Next

Tofu Italiano

Cook: Laurie

Howdy !
This is my favorite (well, one of my favorites) tofu recipes. We just love it...tastes like lasagna and is easy to make.

2 1-pound packages firm or extra-firm tofu, diced*
2 eggs
2 egg whites
1 1/2 cups sodium-reduced tomato sauce
1 3/4 cups sodium-reduced canned crushed tomatoes
1/3 cup chopped onion
1/3 cup chopped green pepper
4 teaspoons garlic powder
2 TBSP dried basil, crushed
1/8 teaspoon nutmeg
1 1/2 teaspoons onion powder
1/4 cup flour
20 ounces mozzarella cheese, shredded

Preheat oven to 350* F.

In large bowl, mix together the tofu, eggs, egg whites, tomato sauce, tomatoes, onion, green pepper, garlic powder, basil, nutmeg, onion powder and flour. Spread half the mixture in a non-stick sprayed 9 X 13" baking dish. Top with half the mozzarella. Cover with the remaining tofu mixture. Bake @ 350* for 40 minutes then remove from oven and cover with remaining cheese. Bake another 10 minutes or until the cheese is nicely browned.

* If you want the tofu to have a chewier consistency, freeze, thaw and squeeze it before cubing it. That will make it more "meaty"..otherwise, it's more like a firm cheese, or very soft lasagna noodles. When I made this, I added additional seasoning...a little thyme, marjoram, and extra basil. You can use fat-free mozzarella, if you can find it! :-)

Nutrient Analysis: 1 portion Calories: 331 Fat: 13.5 gm Cholesterol: 91 mg Sodium: 385 mg Dietary Fiber: 0.4 gm Calcium: 627 mg

The recipe says this makes 8 portions...those would be HUGE!! We got closer to 12 good-sized portions out of this.