Tofu Pizza Casserole
|Canned no salt added whole tomatoes||29 Ounce, drained and chopped (2 Cans, 14 1/2 Ounce Each)|
|Canned no salt added tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Dried italian seasoning||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Coarsely chopped sweet red pepper||1 Cup (16 tbs)|
|Coarsely chopped green pepper||1 Cup (16 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Firm tofu||4 Ounce, drained and cut into 1/2-inch cubes|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Shredded nonfat mozzarella cheese||6 Ounce (1 1/2 Cups)|
|Skim milk||1 Cup (16 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Vegetable oil||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Combine first 6 ingredients in a large saucepan, stirring well; bring to a boil, stirring frequently.
Add chopped peppers and onion; cook, uncovered, over medium heat until peppers and onion are tender, stirring frequently.
Stir in tofu and olives.
Spread mixture in a 13x9x2-inch baking dish coated with cooking spray; sprinkle with mozzarella cheese.
Beat milk, egg substitute, and oil in a mixing bowl at medium speed of an electric mixer until foamy.
Add flour and salt; beat until smooth.
Pour over mozzarella cheese, spreading to cover completely.
Sprinkle with Parmesan cheese; bake, uncovered, at 400° for 30 minutes or until puffed and browned.
Cut into rectangles.