ITALIAN RICE CASSEROLE WITH VEGETABLES AND TOFU SAUCE - Kitchen Lab

Ingredients

• 15 ml (1 tbsp.) Olive oil
• 1 chopped onion
• 15 ml (1 tbsp.) Chopped garlic
• 3 half peppers of various colours, diced
• 2 carrots, diced
• 1 1/2 cups (375 ml) long-grain white rice
• 2 1/2 cups (625 ml) vegetable broth
• 2 diced tomatoes
• 5 ml (1 tsp) fresh chopped thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 (700 ml) Kitchen Lab tofu sauce jar
• 1 can of 540 ml chickpeas, rinsed and drained
• 2 zucchini, diced
• 2 cups (500 ml) grated Italian cheese mixture