This recipe is brought to you, slightly adapted from the South Beach Diet!
1 pound firm tofu, cut into slices
2 zucchini, cut into rounds
1 bell pepper, cut into strips (or 1/2 each of two different colored ones)
1/2 onion, sliced
1 clove garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 can stewed tomatoes (they called for 28 oz, I used 14 oz.)
2 Tbsp. tomato paste
rosemary for garnish
Start by cooking the onions and pepper in a large frying pan. Add in the zucchini, tomatoes, spices, and tomato paste. Add a little water if necessary. Place into a large baking dish.
Preheat the oven to 350*. Take your sliced tofu, and gently fry it with some cooking oil spray. Turn after a couple of minutes, when it is a light brown.
Add the tofu to the vegetables, and cover with the sauce. Bake, covered for about 45 minutes to an hour.
Meanwhile, you can make some quinoa. Rinse it, and cook it in water for about 20 minutes, until it is soft and separated. I added in some tomato paste and the same spices as the dish, to give it flavor and waste less tomato paste! I also added some veggie bouillon for extra flavor.
Garnish with rosemary, and parmesan cheese if you like.