1 pound tofu, pressed
1/2 cup oil for frying
1 teaspoon olive oil
1 large onion, sliced
1 green pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
2 cloves garlic, minced
2 tablespoons fresh basil
1 pint tomato sauce
1 pinch sea salt
Garnish:
chopped parsley, fennel sticks
1 tablespoon capers
Place tofu on plate. Place other plate on top and press with weight for
30 minutes. Sauté vegetables and garlic in olive oil for 5 to 10
minutes. Add tomato suace, herbs and capers; simmer for 10 minutes. Cut
pressed tofu into bite-sized pieces; deep-fry until golden. Drain on paper
towels. Place in baking dish. Cover with sauce. Bake covered at 350°F
for 15 to 20 minutes. Garnish with parsely.