When looking through old pictures on my computer, I came across more food photos from 5 years ago to write up (and reminded myself of recipes I need to make again). These tofu bakes are like lasagnas, but with tofu instead of noodles as the main ingredient (though a tofu lasagna would be great, too). They are quick to put together, and make a warm, hearty dish.
For this recipe, dry the tofu (use firm or extra firm) and cut it into large slices. Layer the tofu in a baking pan with your choice of tomato sauce, cheese, veggies, beans and seasonings, and bake in oven until warm and tomato sauce is bubbling. Here’s a variation with eggplant and chickpeas:
I also enjoy baking polenta- buy a tube of it and cut it up in the baking dish to heat with ingredients of choice. Topped this one with roasted red peppers, and I like how the grated cheese crusted on top of the tomato sauce.