Stewed Tomatoes With Mushrooms And Tofu

• 14 1/2 ounces sliced stewed tomatoes can of
• 1 handful grape tomatoes sliced in half
• 1 medium carrot grated
• 1/2 firm tofu a block of
• 1 container crimini mushrooms
• 1/2 cup mozzarella cheese grated
• olive oil

1. Slice tofu into slabs and brush with olive oil and lay onto a baking sheet. Brush another pan, preferably 8x8, with olive oil and place mushrooms cap side down. Bake both mushrooms and tofu at 350 for 30 minutes.
2. While those are cooking, pour stewed tomatoes, grated carrot, and grape tomatoes into a pot on low heat. Stir in your favorite flavorings (I added basil, garlic, and onion). Take a masher and mash the tomatoes up a bit. Simmer for about 20 minutes.
3. After the mushrooms and tofu have been in the oven for 30 minutes, slice the tofu into chunks and throw them into the pan with the mushrooms. Then add in the stewed tomato sauce and stir. Sprinkle the top with the grated cheese and bake until cheese is melted, about 10 minutes.

tomatoes, handful grape tomatoes, carrot, crimini mushrooms, mozzarella cheese, olive oil

Taken from www.yummly.com/recipe/Stewed-Tomatoes-with-Mushrooms-and-Tofu-1692424 (may not work)