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Vegetable Tofu Gratin

  • 2servings
  • 336calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 teaspoon olive oil

  3. 3/4 cup thinly sliced fennel bulb

  4. 3/4 cup thinly sliced onion

  5. 2 cloves garlic, minced

  6. 3/4 cup cooked brown rice

  7. 2 tablespoons balsamic or red wine vinegar, divided

  8. 2 teaspoons dried Italian seasoning, divided

  9. 3 ounces firm tofu, crumbled

  10. 1/4 cup crumbled feta cheese

  11. 2 to 3 ripe plum tomatoes, sliced

  12. 1 medium zucchini, sliced

  13. 1/4 inch thick

  14. 1/8 teaspoon salt

  15. 1/8 teaspoon black pepper

  16. 1/4 cup fresh bread crumbs

  17. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Spray 1-quart shallow baking dish with nonstick cooking spray.

  2. Spray medium skillet with cooking spray. Heat oil in medium skillet over medium heat until hot. Add fennel and onion. Cook about 10 minutes or until tender and lightly browned, stirring frequently. Add garlic; cook and stir 1 minute. Spread over bottom of prepared baking dish.

  3. Combine rice, 1 tablespoon vinegar and 1/2 teaspoon Italian seasoning in small bowl. Spread over onion mixture.

  4. Combine tofu, feta cheese, remaining 1 tablespoon vinegar and 1 teaspoon Italian seasoning in same small bowl; toss to blend. Spoon over rice. Top with alternating rows of tomato and zucchini slices. Sprinkle with salt and pepper.

  5. Combine bread crumbs, Parmesan cheese and remaining 1/2 teaspoon Italian seasoning in small bowl. Sprinkle over top. Spray bread crumb topping lightly with nonstick cooking spray. Bake 30 minutes or until heated through and topping is browned.

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