A delicious Israeli-inspired meal: lightly spiced tomato and red pepper stew with chickpeas, mushrooms and eggplant, topped with poached tofu, peppery olive oil, vegan cheese and parsley. 4-serving tin.
Gluten free. Nut free.
To warm, place the whole casserole dish in the oven at 350. Cook covered for 15 minutes, then uncovered for another 10.