Spelt is an old world grain which comes from a wheat family and yet it is not wheat. Spelt has fewer calories than wheat and is higher in protein. It has a slightly sweet and nutty flavor. Spelt has been a favorite of Europeans for many years.
*Ingredients for dry marinade
Place the tofu on a flat surface between two layers of tissues. Press the slab of tofu with a weight on it for 15 minutes so that excess moisture is drained out.
Prepare the marinade by combining all the ingredients for the dry marinade.
Cut tofu into square pieces and mix in the marinade properly so that all the pieces of tofu are coated with the marinade mix. Leave it for 30-40 minutes.
Preheat oven to 375 degree Fahrenheit.
In the meantime, boil the spelt elbows.
In a separate pan heat oil. Add dried garlic first so that the oil is flavored with it. Add onion and sauté until soft and translucent. Add the green and red peppers and sauté until soft.
Add the tomatoes. Cover and cook until the tomatoes releases its juice.
Add salt (1 tsp or to taste) and ketchup and mix well.
In a baking dish put a thin layer of the tomato mix. Add another layer of the pasta. Add half of the marinated tofu as another layer. Pour another layer of the remaining tomato mix.
Lastly, top it with the remaining tofu. Bake it for 25 minutes.
Take it out and sprinkle the mozzarella cheese evenly and bake again for another 5 minutes or until the cheese melts.