Dinner

Tofu and Veggie Casserole is for Dinner.

Tofu and Veggie Casserole takes 20 minutes to prepare.

Tofu and Veggie Casserole takes 90 minutes to cook.

Tofu and Veggie Casserole makes 8 servings.

The ingredients for Tofu and Veggie Casserole are:

2 T. extra virgin olive oil
1 medium onion, chopped
10 baby carrots, chopped
3 cloves garlic, put through press
2 T. dried parsley (or 1/4 c. fresh parsley, finely chopped)
21 ounces firm tofu (1 and 1/2 packages)
1 c. bread crumbs (I used seasoned)
1 egg
1/2 c. marinara sauce
2 t. soy sauce
black pepper and seasonings to taste

Here is how you make Tofu and Veggie Casserole:

Preheat oven to 350 degrees. Heat oil in pan over medium heat.Add onions, carrots, garlic, and parsley and cook for 10 minutes, stirrng often.Meanwhile frmly press tofu between layers of paper towels to remove as much liquid as possible.Crumble tofu in a bowl, add bread crumbs, egg, marinara, and soy sauce. Blend until completely smooth. (You can use a food processor, I just don't have one.)Add the veggie mix to the tofu mix with any additional seasonings. (I added 1 t. of mixed oregano and thyme.)Spray a 9 inch loaf pan with cooking spray, then spoon the mixture evenly into the loaf pan, patting it down evenly.Bake uncovered for one hour, or until a deep golden brown and firm to the touch.Cool the loaf for easier slicing.Number of Servings: 8Recipe submitted by SparkPeople user GWEEBE.

The nutritional information for Tofu and Veggie Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 203.0

• Total Fat: 11.0 g
• Cholesterol: 26.6 mg
• Sodium: 569.2 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 1.7 g
• Protein: 13.0 g

The dietary needs meet for Tofu and Veggie Casserole is Vegetarian