tofu stackers!

how have i never thought of this...
tofu... as lasagna noodles!

i mean, not exactly lasagna noodles, but they will be a midway between veggies and sauce.
yum! i'm brilliant!
i decided i needed to do a greek flavored tofu. mmm, red wine vinegar, oregano, garlic, basil, amazing!
i pressed my tofu, as per usual, and then sliced each quarter block into three pieces. i suppose i turned each block into twelve pieces. look! i can do math too! ... she's multi-talented, folks!
-to start, i layered each of my le cruset dishes with some plain crushed tomatoes and then a slice of deliciously cooked tofu.
-on top of that i added my spinach mix. for my spinach mix, i combined chopped frozen spinach (defrosted, of course) mixed with chopped mushrooms, and tomato paste. i mixed that all up and dropped small little mounds onto each slice of tofu.
-next, came s'more tofu. yum!
-second veggie layer was a pile of cooked-down red onions. i let them spend about an hour or so on low in the pan. (i've really come to love red onions. cooked or marinated. we've become very close.)
-next, more tofu... i'm sorry, is this getting repetitive?
-last, i mixed a bit of crushed tomatoes with chopped kalamata olives.
i popped my crazy tofu stacks in the oven. 350* for about 30 minutes. they heated through, and the tomato sauce & olives on top started to cook just a bit. perfect!

my veggie tofu stacks were tasty! lots of yummy veggies mixed with the taste of fresh herbs and the tangy-sweet taste of the red wine vinegar.
of course i'm super proud of these and would love to share them with my fellow cooks at work...

...but... i only have four...