Ingredients

1 Tbs. grated parmesan

1 cup grape tomatoes

½ eggplant cut up in chunks

2 Tbs. olive oil

½ cup chopped red onion

1 Tbs polenta

1 zucchini chopped

½ 18 oz package of firm tofu

1 Tbs. fresh basil

2 sweet peppers chopped

Preparation

  1. Chop basil, heat 1 tbs oil in a skillet on med. Add onion and cook for 3 min, then add eggplant, zucchini, sweet peppers and 3 tbs water. Bring to boil; reduce heat and simmer covered for 5 minutes. Stir in tomatoes. Basil, salt and pepper. Remove from heat.

  2. Cut tofu crosswise into ½ in thick square pieces and slice into triangles. Mix polenta and cheese and coat tofu

  3. Heat 1 tbs oil in skillet on med/high. Cook tofu for 2 minutes on each side or until brown