Serves 5
Per Serve
Protein 2
Carbohydrates 8


  • 1/2 cup water

  • 2 tbsp soy sauce

  • 1 clove fresh garlic crushed

  • 1/4 tsp garliv powder optional

  • 320 g Nigari hard tofu

  • 1/2 tsp lite salt

  • 1 tsp dried rosemary

  • 1/2 tsp dried sage

  • 1/2 tsp dried thyme

  • 180 g onions thinly sliced

  • 90 g zucchini thinly sliced

  • 80 g eggplant thinly sliced

  • 80 g green pepper thinly sliced

  • 210 g grated cheddar cheese low


  • 1.

    Preheat oven to 180C.

  • 2.

    Mix soy sauce and garlic's with the water to make marinade for tofu. Slice tofu in slices about 2 cm think. Place slices on their sides in a small dish and pour marinade over. Marinade for at least 10 minutes.

  • 3.

    Mix salt and herbs together in a small bowl. Lightly oil a 20 x 20 cm or larger covered casserole dish then layer ingredients in as follows. Onion (then the following ingredients sprinkled with the salt and herb mixture on each layer). Drained tofu, tomato, cheese, vegies, cheese then pour tofu marinade evenly all over. Cover and bake at 180C for about 45 minutes until vegetables are tender.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 245kj
  • Fat Total 17g
  • Saturated Fat 8g
  • Protein 16g
  • Carbohydrate 8g
  • Sugar 3g
  • Sodium 634mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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