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Tofu Italian Casserole

1 lb. firm tofu
2 Tbs. oil
1 Tbs. minced garlic
1 small onion chopped
1 green pepper, chopped
2 tsp. oregano
1 tsp basil
1 qt. spaghetti sauce
1/2 lb. ziti
1 cup sharp cheddar cheese or mozzerella shredded (2percent)

Using 1 Tbs. oil, saute garlic until soft; add green pepper and onion and cook until onion turns yellow. Set aside. In separate skillet, cook drained, mashed tofu in remaining 1 Tbs. of oil. Add all spices and continue to cook on low heat until tofu stops steaming (5-10 min.) Add one cup of sauce; simmer 5 minutes. Boil ziti until tender but not soft; rinse. In 2-qt. baking dish, layer half the cooked ziti, 1-1/2 cups of spaghetti sauce, half the tofu mixture, and half the cheese. Repeat, using all remaining cheese on top. Bake about 30 min., or until all cheese melts and sauce is bubbly.