Zucchini and Tofu Alla Parmigiana
Zucchini and Tofu Alla Parmigiana
Ingredients
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 can (28 oz/796 ml) diced plum tomatoes
- 1/4 cup (60 ml) tomato paste
- 1 tbsp cornstarch
- 1 tbsp (30 ml) water
- 3 zucchini, cut into long ribbons ¼-inch (5 mm) thick
- 1 tbsp mint leaves, finely chopped
- 1 lb (450 g) firm or extra firm tofu, cut into slices ¼-inch (5 mm) thick
- 2 cups (200 g) mozzarella cheese, grated
- 1/2 cup (35 g) fresh Parmesan cheese, grated
Instructions
- In a pot over medium-high heat, soften the onion and garlic in the oil. Add the tomatoes and tomato paste. Mix well. Bring to a boil and simmer for 10 minutes.
- In a small bowl, combine the cornstarch and water until smooth. Add the cornstarch mixture to the tomato sauce, stirring constantly. Simmer for 2 minutes. Season with salt and pepper.
Zucchini and Tofu Alla Parmigiana