Sun-Kissed Tofu and Herbed Vegetable Gratin

Ingredients

• 14 ounce extra firm tofu
• 1 large eggplant
• 2 medium zucchini
• 1 large red bell peppers
• 1 medium yellow onion
• 4 cloves garlic
• 6 tablespoons extra virgin olive oil
• 15 ounce tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 0.25 cup fresh basil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

1. 1Slice the pressed tofu into 1/2-inch thick slabs. In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Place the tofu slabs in a shallow dish and pour the marinade over them, ensuring all pieces are coated. Marinate for at least 15 minutes. While tofu marinates, slice the eggplant, zucchini, red bell pepper, and yellow onion 1/2-inch thick.
2. 2Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced eggplant, zucchini, red bell pepper, and onion with 1/4 cup of olive oil, remaining salt (1/2 teaspoon), and remaining black pepper (1/4 teaspoon). Spread the vegetables in a single layer on baking sheets. Roast for 15-20 minutes, or until they are tender-crisp.
3. 3While the vegetables roast, prepare the sauce. In a medium pot over medium heat, sauté the remaining minced garlic (3 cloves) in a drizzle of olive oil for about 1 minute until fragrant. Add the tomato paste and cook, stirring, for another minute. Stir in the canned tomato sauce, dried oregano, and a pinch more of salt and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Remove from heat and stir in the fresh chopped basil and fresh thyme leaves.
4. 4Reduce oven temperature to 375°F (190°C). To assemble the gratin, spread a thin layer of the prepared tomato sauce evenly across the bottom of a large baking dish. Arrange alternating layers of roasted vegetables and marinated tofu over the sauce. Repeat the layering process until all ingredients are used, finishing with a generous layer of tomato sauce on top.
5. 5Cover the gratin dish tightly with foil and bake in the preheated oven for 25 minutes. After 25 minutes, uncover the dish and continue baking for another 15-20 minutes, or until the gratin is bubbling around the edges and lightly golden on top. Let rest for a few minutes before serving.