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Tofu Pizza Casserole

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  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)
  Sugar 2 Teaspoon
  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)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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Tofu Pizza Casserole Recipe