Zucchini Potato Casserole
Ingredients
- 1 ½ cups bulgur wheat
- 3 cups water
- 6 cups zucchini, sliced
- 3 cups red potatoes, sliced
- 1 onion, chopped
- 1 pound firm tofu, crumbled
- 1 ½ cups Soya Kaas Cheese, shredded (Cheddar and Jalapeno)
- 1 cup tomato paste or Italian sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 teaspoon garlic powder
- ¼ cup Bragg's Aminos
- ½ teaspoon sea salt
- pinch of cayenne
Directions
Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and ½ of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.