• 1/2 cup sun-dried tomatoes
• 2 lg or 4 med portobello mushrooms, cleaned and stems removed
• 1 onion sliced into half moons
• 1 small zucchini, diced
• 1 small summer squash, diced
• 3-5 lg garlic cloves, minced
• Stems of portobellos, cleaned and diced
• I pkg tofu “chicken” strips OR 2 Tbs. tofu crumble
• 1/4 cup olive oil

Preheat oven to 450 degrees.

Reconstitute sun-dried tomatoes in hot tap water (5-10 minutes until pliable), drain reserving 1/3 cup of the water, and chop.

Place mushrooms in large baking dish (9-13 casserole works well) top side down and cover with vegetables.

Sprinkle with tofu and drizzle olive oil all over.

Add 1/3 cup of reserved water to dish and cover tightly.  (Aluminum foil works fine.)

Bake approximately 30 minutes.

Not bad, but also a work in progress. This recipe needs flavor — I salted my meal, which is unusual. In the end, it comes out about the consistency of stir fry, but without teriyaki or just plain soy, it’s pretty bland. Instead of a sauce, a can of diced tomatoes might help, or a metric ton of fresh basil, or a bit of Mrs. Dash or some other spice combo. I’ll try again.

Unexpectedly, my favorite part was the chicken-flavored tofu. I used to eat tofu all the time when it was cheaper than chicken, but it’s been years since I ate it on purpose. I frequently hear people complain about tofu that tries to be something else, but this was right on — very chickeny and a much-needed flavor pocket in a lasagna dish full of cooked veggies.

Second favorite? The portobellos from the farmer’s market. Excellent texture — very meaty. I should eat those more often.

Least favorite: sun-dried tomatoes. Meh. I think fire-roasted would have done just as well.