Vegetable Tofu Gratin

Vegetable & Tofu Gratin

Vegetable & Tofu Gratin


Makes 2 servings


Nonstick cooking spray
1 teaspoon olive oil
3/4 cup thinly sliced fennel bulb
3/4 cup thinly sliced onion
2 cloves garlic, minced
3/4 cup cooked brown rice
2 tablespoons balsamic or red wine vinegar, divided
2 teaspoons dried Italian seasoning, divided
3 ounces firm tofu, crumbled
1/4 cup crumbled feta cheese
2 to 3 ripe plum tomatoes, sliced 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh bread crumbs
2 tablespoons freshly grated Parmesan cheese


  1. Preheat oven to 400°F. Spray 1-quart shallow baking dish with nonstick cooking spray.
  2. Spray medium skillet with cooking spray. Heat oil in medium skillet over medium heat until hot. Add fennel and onion. Cook about 10 minutes or until tender and lightly browned, stirring frequently. Add garlic; cook and stir 1 minute. Spread over bottom of prepared baking dish.
  3. Combine rice, 1 tablespoon vinegar and 1/2 teaspoon Italian seasoning in small bowl. Spread over onion mixture.
  4. Combine tofu, feta cheese, remaining 1 tablespoon vinegar and 1 teaspoon Italian seasoning in same small bowl; toss to blend. Spoon over rice. Top with alternating rows of tomato and zucchini slices. Sprinkle with salt and pepper.
  5. Combine bread crumbs, Parmesan cheese and remaining 1/2 teaspoon Italian seasoning in small bowl. Sprinkle over top. Spray bread crumb topping lightly with nonstick cooking spray. Bake 30 minutes or until heated through and topping is browned.

Nutritional Information

Calories 336
Calories from Fat 31 %
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 16 mg
Carbohydrate 44 g
Fiber 7 g
Protein 16 g
Sodium 473 mg

Dietary Exchange

Starch 2
Vegetable 3
Meat 1
Fat 1-1/2

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