Zucchini Potato Casserole

Zucchini Potato Casserole


  • 1 ½ cups bulgur wheat
  • 3 cups water
  • 6 cups zucchini, sliced
  • 3 cups red potatoes, sliced
  • 1 onion, chopped
  • 1 pound firm tofu, crumbled
  • 1 ½ cups Soya Kaas Cheese, shredded (Cheddar and Jalapeno)
  • 1 cup tomato paste or Italian sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • 1 teaspoon garlic powder
  • ¼ cup Bragg's Aminos
  • ½ teaspoon sea salt
  • pinch of cayenne


Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and ½ of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.


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