Ingredients
2 (14.5 oz.) cans no-salt-added whole tomatoes, drained and chopped
2 (8 oz.) cans no-salt-added tomato sauce
2 tsp sugar
1 tsp dried Italian seasoning
2 tsp lemon juice
½ tsp freshly ground pepper
1 cup coarsely chopped sweet red pepper
1 cup coarsely chopped green pepper
1 cup thinly sliced onion
4 oz. firm tofu, drained and cut into ½ inch cubes
¼ cup sliced ripe olives
Vegetable cooking spray
1 ½ cups (6oz.) shredded nonfat mozzarella cheese
1 cup skim milk
½ cup frozen egg substitute, thawed
1 tblsp vegetable oil
1 cup all-purpose flour
¼ tsp salt
½ cup grated parmesan cheese
Red pepper flakes to taste.
Preparation
Preheat oven to 400. Spray 13"x9"x2" baking dish with Vegetable spray and set aside.
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 and red pepper flakes if desired. Spread mixture in pre-prepared baking pan; 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 8 rectangular servings.
