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1
Place the tofu on a flat surface between 2 layers of tissues.
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2
Press the slab of tofu with a weight on it for 15 minutes so that excess moisture is drained out.
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3
In a bowl combine Italian seasoning, crushed pepper and half the salt for the dry rub.
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4
Cut tofu into square pieces and mix in the dry rub properly so that all the pieces of tofu are coated with the dry rub.
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5
Let sit for 30-40 minutes.
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6
Preheat oven to 375 degrees F.
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7
In the meantime, boil the spelt elbows.
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8
In a separate pan, heat oil.
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9
Add garlic first so that the oil is flavored with it.
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10
Add onion and saute until soft and translucent.
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11
Add the green and red peppers and saute until soft.
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12
Add the tomatoes.
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13
Cover and cook until the tomatoes releases its juice.
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14
Add the remaining salt and ketchup; mix well.
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15
In a baking dish, put a thin layer of the tomato mix.
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16
Add another layer of the pasta.
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17
Add half of the tofu as another layer.
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18
Pour another layer of the remaining tomato mix.
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19
Lastly, top with the remaining tofu.
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20
Bake for 25 minutes.
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21
Take it out and sprinkle the mozzarella cheese evenly over it.
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22
Bake again for another 5 minutes or until the cheese melts.
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23
Serve hot!
