Zucchini and Tofu Alla Parmigiana | RICARDO

Ingredients

• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp (30 ml) olive oil
• 1 can (28 oz/796 ml) diced plum tomatoes
• 1/4 cup (60 ml) tomato paste
• 1 tbsp cornstarch
• 1 tbsp (30 ml) water
• 3 zucchini, cut into long ribbons ¼-inch (5 mm) thick
• 1 tbsp mint leaves, finely chopped
• 1 lb (450 g) firm or extra firm tofu, cut into slices ¼-inch (5 mm) thick
• 2 cups (200 g) mozzarella cheese, grated
• 1/2 cup (35 g) fresh Parmesan cheese, grated