Tofu Parmesan

• Filling
• 1 12 oz package of tofu, drained on paper towels
• 1 medium zucchini (shredded)
• 1/2 medium onion (diced)
• 2 cloves garlic (minced or crushed)
• 2 tablespoons dried Italian seasoning (or 1 teaspoon each: oregano, basil, rosemary, sage)
• 1/2 cup ricotta cheese
• 1/4 cup italian bread crumbs
• 1/2 cup shredded parmesan cheese
• 2 egg whites (slightly beaten)
• Topping
• 1-2 tablespoons olive oil
• 1/2 each red and green bell peppers diced
• 1/2 lb sliced button mushrooms
• 1/2 medium diced onion
• 1 clove minced garlic
• 1/2 jar prepared (or leftover homemade) marinara sauce
• 4-8 oz shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, mash the tofu and then add other filling ingredients. Mix well and set aside.
3. Saute the peppers, mushrooms, onion and garlic over medium heat, add the pasta sauce, mix well and remove from heat
4. Grease a 9x9 or round glass baking dish. Pour a small amount of the sauce mixture in the bottom, follow with 1/2 of the tofu mixture (press into the bottom of the pan), pour 1/2 of the remaining sauce and vegetable mixure over the tofu and spread evenly, top with 1/2 of the shredded cheeses. Repeat the layers with the remaining tofu, sauce and cheeses, ending with a layer of cheese.
5. Cover loosely with aluminum foil, bake at 400 degrees for 30-40 minutes, or until cheese is melted. Uncover and bake an additional 5-10 minutes until cheese is brown and bubbly.

filling, paper, zucchini, onion, garlic, italian seasoning, ricotta cheese, italian bread crumbs, parmesan cheese, egg whites, topping, olive oil, red, button mushrooms, onion, garlic, marinara sauce, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tofu-parmesan-1202791 (may not work)