1 large eggplant, sliced in circles
1 zucchini, sliced in circles
1 26 oz jar of spaghetti sauce
1 5 oz bag baby spinach
4 garlic cloves, minced
1 15 oz can diced tomatoes, drained
1 bunch of fresh oregano or basil
1 cup of nutritional yeast
1 cup of bread crumbs or panko Japanese style bread crumbs
1 8 oz pkg mushrooms, sliced
1 12 oz pkg silken tofu, firm
Bread to serve with it
Preheat oven to 350 degrees.
In a bowl, mix tofu, garlic and 1/2 cup of the nutritional yeast until smooth.
Layer as follows in a large casserole dish:
1/3 of the spaghetti sauce
All eggplant slices
1/2 of the tofu mixture (spread well)
All of the zucchini slices
1/3 of the spaghetti sauce
All of the sliced mushrooms
1/2 of the tofu mixture
All of the diced tomatoes
All of the spinach
1/3 of spaghetti sauce
Spread remaining 1/2 cup of nutritional yeast over top
Cover with 1 cup bread crumbs and top with oregano or basil.
Bake for about 40 minutes, until sauce is bubbling and veggies are soft. Or, if using a Salad Master electric oil-core skillet, heat to 325 degrees. When the vapo-valve clicks, turn it down to 180 degrees and cook for 20 minutes.
Serve with warm, soy-buttered bread!
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Created by Lester
Curry means "sauce" and is typically a blend of several spices. Use this blend in your favorite curry dishes.
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