Monday, March 26, 2012

Tofu Lasagna!

No clever titles here tonight, just our excitement for Tofu Lasagna! In fact, Chris' request for this dish is what started the idea of a favorites week. Direct quote from the man himself, "I never thought I'd love vegan lasagna so much!" In fact, this may have been the first meal I ever made for Chris, but I didn't use vegan cheese that time. It's my mama's recipe which automatically makes it a classic in my eyes.

Tofu Lasagna
What You Need:

  • 1 package firm or extra firm tofu
  • 1 package, or about 7 or 8 ozs of frozen chopped spinach
  • lasagna noodles
  • 1 package (vegan) mozzarella
  • 1 jar pasta sauce
  • 2 tbsp nutritional yeast (optional)
  • 4 ozs mushrooms, sliced (optional)
  • 1 tbsp oregano
The Process:
  1. Preheat the oven to 400 degrees. Cook the pasta in boiling water.
  2. While the pasta is cooking, defrost the spinach. In a large bowl mash up the tofu, add the spinach, 1/4 cup of the cheese, nutritional yeast, 1/2 cup pasta sauce and oregano. Mix all together.
  3. Pour some pasta sauce onto the bottom of your casserole dish. Add some of the cooked noodles. Put the tofu mixture on top of the noodles, then the mushrooms (if using), and top the layer off with some cheese. Repeat until you're out of tofu mixture. Top it all with more noodles, pasta sauce and the remaining cheese. 
  4. Bake in the oven for 25-30 minutes. 
Here is what my first layer looked like. 

And the finished product!

1 comment:

  1. Sounds great!! Thanks so much for sharing at Scrumptioous Sunday. Can't wait to see what you share at my next party :-)