Zucchini and Tofu alla Parmigiana
Prep Time
Cooking Mode
1 oignon, chopped
2 gousse d'ail, chopped
30 mL (2 tbsp.) tbsp. olive oil
796 mL (28 oz) oz diced plum tomatoes
60 mL (¼ cup) cup tomato paste
1 cornstarch
30 mL (2 tbsp.) tbsp. water
sel
poivre
3 courgettes, cut into ¼-inch (5 mm) thick slices
1 chopped fresh mint
1 lb 454 g lb tofu, cut into ¼-inch (5 mm) thick slices
500 mL (2 cup) cup grated mozzarella cheese
125 mL (½ cup) cup grated Parmigiano-Reggiano cheese
1 oignon, chopped
2 gousse d'ail, chopped
30 mL (2 tbsp.) tbsp. olive oil
796 mL (28 oz) oz diced plum tomatoes
60 mL (¼ cup) cup tomato paste
1 cornstarch
30 mL (2 tbsp.) tbsp. water
sel
poivre
3 courgettes, cut into ¼-inch (5 mm) thick slices
1 chopped fresh mint
1 lb 454 g lb tofu, cut into ¼-inch (5 mm) thick slices
500 mL (2 cup) cup grated mozzarella cheese
125 mL (½ cup) cup grated Parmigiano-Reggiano cheese
Directions
1In a saucepan over medium-high heat, soften the onion and garlic in the oil. Add the tomatoes and tomato paste. Bring to a boil and let simmer for 10 minutes.
2In a small bowl, dissolve the cornstarch in the water. Add to the tomato sauce, stirring constantly. Let simmer for 2 minutes. Season with salt and pepper.
3Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
4Place the zucchini on the prepared sheet and season with salt and pepper. Bake for about 10 minutes or until tender. Sprinkle with the mint. Set aside.
5In an 11 x 8-inch (28 x 20 cm) baking dish, spread one-quarter of the sauce (about ¾ cup). Cover with one-third of the zucchini, one-third of the tofu and one-quarter of the cheeses (about ½ cup). Repeat with the remaining ingredients, finishing with the remaining sauce and cheese.
6Bake for about 30 minutes or until the cheese is golden brown. Let rest for 10 minutes before serving.
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Personal Note
Personal Note