Zucchini Potato Casserole

• 1½ cups bulgur wheat
• 3 cups water
• 6 cups zucchini, sliced
• 3 cups red potatoes, sliced
• 1 onion, chopped
• 1 lb firm tofu, crumbled
• 1½ cups soya cheese, shredded (cheddar and jalapeno)
• 1 cup tomato paste or Italian sauce
• 2 tbsp fresh parsley, chopped
• 1 tspn basil
• 1 tspn oregano
• ½ tspn thyme
• 1 tspn garlic powder
• ¼ cup bragg's aminos
• ½ tspn sea salt
• pinch of cayenne

1. Over low heat, cook bulgur wheat in water about 15 minutes.
2. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender.
3. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish.
4. Next, combine tofu and ½ of the cheese. Spread on the top of bulgur mixture.
5. When vegetables are done, put them on next. Top with remaining cheese.
6. Bake at 350ºF for 30 minutes.