This recipe is named after my good friend Anidawehi, who gave me a favorite recipe of hers that I then adapted and played around with, eventually coming up with this vegan, main dish adaptation. I hope she, and you, like it.
1 box Nasoya Extra Firm Cubed Tofu, drained
1 yellow summer squash
1 large or 2 small zucchinis
1 box Pomi brand chopped tomatoes, with liquid
1 8oz. bottle of Italian dressing (use a vinaigrette style, not creamy; I used Organicville Sun-Dried Tomato and Garlic vinaigrette, Newman’s Light Italian also works well)
20 stalks asparagus
1 8oz. bag Daiya mozzarella style vegan cheese
Chop the veggies into bite size pieces and add the tomatoes (with liquid), the dressing, the tofu, and the cheese. Mix well and pour into a well greased 4 qt glass or ceramic casserole dish with a lid. Bake, covered, in a preheated 350 degree oven for 1 to 1 ½ hours, depending on how well done you like your veggies. Be sure to check and stir every 30 minutes.
When the veggies are cooked to your liking, serve over cooked Basmati rice.
Feel free to experiment with other fresh vegetables, but be aware of cooking times so that you don't end up with a long cooking and quick cooking veggie in the same recipe.