1 pound squash, sliced (a mixture of squash and zucchini is good also)
1 large sweet onion, diced
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1/2-3/4 cup vegan mayonnaise
1/2-3/4 cup tofu parmesan cheese
1/2 teaspoon salt and pepper
bread crumbs or Ritz-style cracker crumbs, as needed for topping
1/3 cup vegan margarine, melted
1. Preheat oven to 350 degrees F. Boil or steam squash and onion until just soft (5-8 minutes). Meanwhile, mix egg replacer, vegan mayo, tofu parmesan, salt and pepper in a bowl until well-blended.
2. Pour cooked onion and squash into a casserole dish and pour parmesan mixture on top. Stir gently to cover vegetables.
3. Sprinkle with enough bread or cracker crumbs to cover the mixture and then sprinkle all over with melted margarine. Bake, uncovered, for 30 minutes or until golden brown and bubbly. Enjoy!