Tofu Pizza Casserole

• 2 (14.5 oz.) cans no-salt-added whole tomatoes, drained and chopped
• 2 (8 oz.) cans no-salt-added tomato sauce
• 2 tsp sugar
• 1 tsp dried Italian seasoning
• 2 tsp lemon juice
• 1/2 tsp freshly ground pepper
• 1 cup coarsely chopped sweet red pepper
• 1 cup coarsely chopped green pepper
• 1 cup thinly sliced onion
• 4 oz. firm tofu, drained and cut into 1/2 inch cubes
• 1/4 cup sliced ripe olives
• Vegetable cooking spray
• 1 1/2 cups (6oz.) shredded nonfat mozzarella cheese
• 1 cup skim milk
• 1/2 cup frozen egg substitute, thawed
• 1 tblsp vegetable oil
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup grated parmesan cheese
• Red pepper flakes to taste.

1. Preheat oven to 400. Spray 13"x9"x2" baking dish with Vegetable spray and set aside.
2. Combine first 6 ingredients in a large saucepan, stirring well; bring to a boil, stirring frequently. Add chopped peppers and onion; cook, uncovered, over medium heat until peppers and onion are tender, stirring frequently. Stir in tofu and olives and red pepper flakes if desired. Spread mixture in pre-prepared baking pan; sprinkle with mozzarella cheese.
3. Beat milk, egg substitute, and oil in a mixing bowl at medium speed of an electric mixer until foamy. Add flour and salt; beat until smooth. Pour over mozzarella cheese, spreading to cover completely. Sprinkle with parmesan cheese; bake, uncovered, at 400 for 30 minutes or until puffed and browned. Cut into 8 rectangular servings.

salt, salt, sugar, italian seasoning, lemon juice, ground pepper, sweet red pepper, green pepper, onion, firm tofu, ubc, vegetable cooking spray, mozzarella cheese, milk, frozen egg substitute, vegetable oil, flour, ubc, parmesan cheese, red pepper

Taken from www.epicurious.com/recipes/member/views/tofu-pizza-casserole-1243332 (may not work)