Yield: 6 servings

Prep Time: 20 minutes

Level: Easy

Ingredients:

2 tablespoons olive oil
2 onions, chopped
3 baskets mushrooms, chopped
4 cloves garlic, crushed
1 teaspoon thyme
1 ½ teaspoons rosemary
Salt and pepper to taste
1/3 cup parsley, chopped

Filling
10 ounces tofu
1 cup Tnuva Alternative Almond Drink
¼ cup olive oil
5 tablespoons flour
Salt and pepper to taste

Instructions:

1. Preheat oven to 350⁰F. Grease a 9” x 13” inch baking pan.
2. Heat 1 tablespoon of olive oil and saute the onion for around 5 minutes, or until it begins to brown. Set aside.
3. Heat the other tablespoon of olive oil and saute the mushrooms for about 2 minutes. Add the garlic, thyme, rosemary, salt and pepper and saute for another 2 minutes, until the mushrooms are soft. Add to the sautéed onions together with the chopped parsley. Mix well.
4. Put all the filling ingredients in a food processor and blend. Add to the vegetables and mix well. Transfer to the greased pan and bake for 50 minutes or until set.