Eggplant Zucchini Tofu Cream Casserole
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

1 Eggplant, large or 2 medium size
2-3 lbs. Zucchini
1 lb. Tofu
1-1/2 lbs. Onions
1-2 tsp. Garlic, crushed
2 tbsp. Basil, dried leaves
1 28-oz can Crushed Tomatoes
1 6-oz can Tomato Paste
2 cups Nutritional Yeast, flakes or 1 cup powdered
1 tbsp. Lemon Juice
1/2 cup Corn or Whole Wheat Flour
1 tbsp. Italian Seasoning
Black Pepper, ground, to taste
Hot Sauce, to taste

(To enlarge the photo of the Eggplant Zucchini Tofu Cream Casserole, click on the photo or link)

Preparation

Eggplant zucchini tofu cream casserole with tomato sauce and nutritional yeast is a delightful, layered vegan recipe, that takes about 30 minutes to prepare and about 40 minutes to cook in a microwave oven, or a little longer in a conventional oven at 350 degrees F. It will serve 6 adults as a main meal.

Clean and wash the veggies, cut the ends off of the eggplant and zucchini, and peel the onions and garlic.

Mix the flour, Italian seasioning, and black pepper together and place on a large dinner plate.

Cut the eggplant and zucchini into 1/4 inch thick rounds or lengthwise slabs and coat each round or slab with the flour mixture, and place on a baking dish or pan and cook in a microwave or conventional oven until tender.

While the eggplant and zucchini is cooking, dice the onions and crush the garlic and add to a covered baking dish with the basil, crushed tomatoes, tomato paste, and hot sauce, and cook until the onions become semi-translucent.

Place the tofu, nutritional yeast and lemon juice in the container of a high speed blender, cover, and run the blender on high until the contents are creamy smooth.

In a large baking dish or pan, place a thin layer of the tomato sauce followed by a layer of eggplant, another thin layer of tomato sauce, a layer of zucchini, a light layer of tofu cream, and repeat until all the ingredients are in the baking dish or pan; lastly top with the remaining tofu cream.

Place the baking dish in the microwave or conventional oven, and bake for about 10 to 15 minutes to allow the flavors to blend together and get hot.

Serve and Enjoy!

Ingredients Information

Basil, Sweet Dried

Eggplant

Garlic

Lemon Juice, Reconstituted

Onions, Yellow

Pepper, ground black

Pepper Sauce - Hot Red

Squash, Zucchini

Tofu, block

Tomatoes, Crushed

Tomato Paste

Nutritional Yeast

Utensils and Equipment Information

Baking Pan, Glass

Baking Pan, Stainless Steel

Dish, Ceramic Baking

Dish, Glass Baking

Garlic Press

Knives

Measuring Cups, Dry

Measuring Spoons

Spoon, Large Mixing

Vita-Mix

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!