Make-shift Italian Tofu Bake
1 box of silken firm tofu - sliced 1/4 in. thick
1/4 cup of olive oil
1tablespoon soy sauce
1 teaspoon lemon juice
herbs/seasoning - whatever you have - experiment - I used: cayenne, paprika, basil, thyme,
black pepper, kosher salt, rosemary, oregano, and marjoram (use generously)
2 pieces of garlic
1/2 cup of sliced olives
1/2 large eggplant sliced
1 zucchini squash sliced
1 cup marinara sauce or pizza sauce
I didn't have any but I know it'd be really good with sliced mushrooms, red onions, red peppers, spinach, and/or fresh tomatoes
Heat the oven to 400*F. Mix olive oil, herbs, seasoning, and lemon juice on dish/plate. Line two trays with aluminum foil and place sliced veggies so they lay flat. You can use a brush or spoon or whatever works best to brush the mixture over the veggies on both sides so they're covered but not completely saturated. Place in oven and roast (15-20 min) - make sure you flip over and roast both sides.
Lightly brush soy sauce over sliced tofu and if you have any leftover of the olive oil mixture - use that as well. In a casserole dish, cover the bottom with 1/4 of marinara/pizza sauce and then place slices of tofu over. Layer more sauce over tofu and sprinkle chopped pieces of garlic. Place in oven on separate level from veggies unless there's no room - then you can wait.
Once vegetables are finished, layer them over the tofu and cover with the rest of the marinara/pizza sauce. Sprinkle top with olives. Then bake for 10-15 more minutes.
Honestly, this recipe can be altered to however you want - if you want spicier add more pepper or if you want cheesy -add soy/vegan cheese on top or you can add lasagna noodles or serve with brown rice, or make into a wrap with whole wheat tortillas or put it on a whole wheat pizza crust. Add whatever you want.