1 container of tofu (drained and cubed)
1 onion (chopped coarsely)
1 eggplant (peeled and cubed)
Zucchini and/or summer squash (sliced thinly)
1 can crushed tomatoes
Garlic, salt, pepper, basil and oregano to taste
Heat oil in a large sauce pot. Add the onions and tofu and sauté. Add the remaining vegetables, tomatoes and seasoning. Sauté until the vegetables are tender. Serve warm.
Servings: 8-10 ($1.25/serving)