Tofu and Vegetable Napoleon

Blend basil and olive oil to make dressing. Preheat oven to 400 F. Slice tofu into four squares (about 2 inches square and 3/4 inch thick). Cut zucchini lengthwise into 1/4 inch slices. Wash with a pastry brush, coat tofu, zucchini, and mushrooms with soy sauce and bake five minutes until brown. Set aside. Don't turn off oven. Boil a pot of lightly salted water. Parboil sweet potato slices until you can pierce with a knife, about ten minutes. Place tofu and all vegetables in a lightly oiled pan and heat in oven for five minutes. Remove and stick (in order): mushroom, potato, tomato, tofu, pepper, zucchini. Drizzle with basil oil, sprinkle with salt and pepper, and serve.