So many calories & Macro nutrients has a portion
Ingredient list for 6 Portions
lemon juice (30g)
black pepper (4g)
crushed and canned tomatoes
fresh thyme (1.6g)
basil leaves (37.5g)
clove of garlic (6g)
green zucchini (200g)
To the video the individual steps also here for you
Preheat the oven to 200 degrees Celsius / 375 degrees Fahrenheit / Gas Mark 5.
Wash the zucchini, as well as the eggplant, and then cut them into 0.5 cm thick slices.
Place baking paper on a baking tray and place the zucchini and aubergine slices onto it.
Put the baking tray into the oven and bake the vegetables for 10 minutes.
In the meantime, you can cut the broccoli into small florets and fill them in a bowl.
Season it with salt and mix.
Again, roll out some baking paper on a baking tray and cover with the salted cauliflower.
Bake the broccoli for 8 minutes in the oven.
Now you can make the sauce: Pour the tomato pieces from the can into a bowl, chop the thyme, the basil leaves and the garlic cloves and also put them in the bowl. Season with salt and pepper and mix everything together well.
Cut the tofu into cubes and fill them in a separate bowl. Rub them with your hands and add the nutritional yeast as well as the lemon juice and season with pepper.
Remove the broccoli from the oven and let it cool. Then pour it into the bowl of tofu and mix it with your hands.
Heat the oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas Mark 4.
First, pour the tomato sauce into a casserole,, then place the aubergine and courgette strips onto it so that they cover the tomato sauce.
Sprinkle with the broccoli tofu mixture and smooth it with a spatula.
Repeat step 13-14 until all the ingredients are used up. Please ensure that the top layer of the casserole is made of broccoli and tofu.
Put the casserole into the oven for 40 minutes. As soon as the top layer appears brownish and the tomato sauce in the casserole starts to boil, you can remove it from the oven.
Cut the casserole into pieces and serve on a plate.