i meant to post this last week, but never got around to it. anyways, this recipe was definitely something new for us as we had never cooked with tofu before. in this recipe, silken tofu forms the base for the pine nut cream that goes on top of this casserole filled with eggplant, potato, zucchini and a lovely cinnamon-tomato sauce. this recipe comes from one of our favorite our favorite vegan cookbooks, veganomicon. click here to see the full recipe over on their website. we made the recipe exactly as is and it was absolutely delicious; the great thing is, it makes about 6-8 servings so you could whip this up over the weekend and easily have dinners or lunches ready for about half the week. enjoy!