Tofu Ricotta

Drain the water and then put the tofu on a paper towel lined plate. Place two sheets of paper towel on top of the tofu and put something heavy on top to help push the excess water out of the tofu. After the marinara and eggplant is ready put the tofu in a large bowl and add the yeast, Italian seasoning, salt and pepper and mix with a fork. The tofu should break apart and look soft and fluffy.

Marinara Sauce

Heat the oil on medium high heat in a large sauté pan, add the onions when hot.

Sauté the onions until they become translucent, then add the garlic and cook for one minute.

Add the tomatoes, herbs, spices, and wine. Stir to combine and turn the heat down to low.

Cook at a medium simmer for fifteen minutes, or until the tomatoes are soft.

Eggplant

Heat the oil in a medium to large fry pan on high heat.

Prepare the bowl of egg replacer and the bowl of breadcrumbs.

Soak the eggplant slices in the egg replacer then dredge them through the bread crumbs until coated. Put them in the pan and cook until each side is lightly browned, then place the slices on a paper towel lined plate.

Mushrooms

Heat the oil in a large sauté pan on medium-high heat. Add the mushrooms, oregano, and salt and pepper and cook until the mushrooms begin to sweat and soften. Set aside.

Now it’s time to put it all together.

In a 9x13 deep dish pan add a thin layer of the marinara sauce. Add a layer of eggplant, a layer of spinach, a layer of mushrooms, and a layer of tofu. Repeat until you get to the last layer of eggplant. Put a layer of marina sauce, mushrooms, and a sprinkle of tofu on top of the last layer of eggplant and cover with aluminum foil. Bake for 30 minutes then take the foil off and bake for 10-15 more minutes or until the tofu begins to brown. Let sit for 5 minutes before cutting.