Eggplant and tempeh soft tacos

Filling:
8 oz tempeh, sliced
1/2 eggplant, cubed
1 onion, sliced
1 sliced zucchini

Dressing:
2 T olive oil
2 T lemon juice
2 T salsa
1/2 t salt
1 T paprika
1/2 t chili powder
1 t oregano

Preheat oven to 400 deg F. Blend dressing ingredients in food processor. Toss dressing and filling in a large bowl; transfer to a greased glass baking dish. Bake for 45 minutes. Serve with corn tortillas, lettuce, and cheese.

Roasted potatoes and broccoli

3 medium potatoes
1/2 lb frozen broccoli
4 cloves garlic (sliced)
4 oz mushrooms (coarsely chopped)
4 Tofurky beer brat sausages, cut into coins
2 T olive oil
2 T soy sauce
2 T lemon juice
1/2 t salt
fresh ground pepper

Preheat oven to 400 deg F. Coarsely cube potatoes. Place ptatoes and broccoli on a pot, add water to cover. Bring to a boil. Simmer 5 minutes, drain. Whisk olive oil, soy sauce, lemon juice, salt, and pepper together. Toss the potatoes and broccoli with the dressing and remaining ingredients. Pour into a greased 9"x13" glass baking dish. Bake 50 minutes.

Palak paneer

Recipe listed here actually seems to work. The idea of baking fresh tofu also works well.

Mexican casserole

Sauce:

• 1 can of plain tomato sauce
• 1/2 onion
• 3 cloves garlic
• 1 tsp cumin seed
• 1/2 tsp salt
• 4 T paprika

Filling

• 2 potatoes, peeled, boiled, mashed
• mushrooms
• 1 squash
• 1 cup shredded cheese
• 1 can beans

Also, 4 tortillas, sliced into strips.
Layer ingredients in 13"x9" glass baking dish. Layer order:

1. Tortilla
2. Mashed potatoes
3. 1/3 cup cheese
4. 1/3 of the sauce
5. Tortilla
6. beans and squash
7. 1/3 cup cheese
8. 1/3 of the sauce
9. tortilla
10. remaining sauce and cheese

Bake 20 minutes at 350 degrees.