Vegan Tofu Lasagna

Tofu Lasagna

Tofu Lasagna

When winter wind blowing outside, I would like to have something warm and yummy, comfort food. This is the comfort food in the oven. I made a double batch of tomato sauce a few days ago thinking of making this.

Ingredients:
1 batch of tomato sauce
1 yellow onion, 3-4 cloves garlic, 1 28 oz tomato can, 3 oz tomato paste, 1 tsp salt, 1/2 tsp black pepper, a pinch cayenne, 1 tsp thyme, 1 tsp oregano, 1 carrot or 1 bell pepper or 1/2 lb any mushrooms, olive oil, 1/2 cup wine

Tofu Filling
1 lb firm tofu
2 Tbsp nutritious yeast
1 tsp salt
1/4 tsp black pepper
1-2 lemon (2 tsp zest, 3 Tbsp juice)
1 tsp dried basil or 1 cup chopped fresh basil

1 box lasagna pasta

  1. Make tomato sauce. Splash olive oil in a large sauce pan, cook chopped onion, garlic, and vegetables for 5 minutes or until they become soft.
  2. Shake in salt and spices. Coat the vegetables.
  3. Squash tomatoes in the can, add them to the pan. Add wine and tomato paste as well.
  4. Heat to boil. Reduce heat to simmer for 20 minutes.
  5. Make tofu filling. Drain tofu. Mix all the tofu filling ingredients until smooth by a mixer or blender.
  6. Preheat oven at 375ºF.
  7. Assemble. In a deep baking dish, spread 1/4 tomato sauce. Place 1 layer of lasagna pasta. Spread 1/3 tofu filling. Repeat until the dish is full. I usually use 3/4 box of pasta and run out of other ingredients. End with tomato sauce on top.
  8. Cover with a foil. Bake for 30 minutes.

*You can sprinkle vegan faux parmesan on top for more cheesiness and crunch.

vegan faux parmesan
Grind cashew:walnut/pecan:sesame seeds:nutritious yeast=1:1:1:1 in a coffe grinder. Mix in salt and black pepper to taste.

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