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.

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.

Navybeans in Tomato Sauce

Navybeans-in-TomatoSauceI love this dish, all in one. It’s a rather winter dish since you can use dry beans and a tomato can to make it. This is a great dip (without broccoli rabe) for corn chips. This recipe is enough to make 4 main dishes.

Ingredients: 1 28 oz Whole Tomato Can, 2 cups cooked Navy Beans, 1 Onion, 1 Green Bell Pepper (optional), 1 Carrot (optional), 2-3 cloves Garlic,  1/2 t Dried Oregano, 1/2 t Dried Basil, 1/2 t Dried Thyme, 1/2 t Black Pepper, 1 t Salt,  a pinch Cayenne Pepper, Olive Oil, 1/2 cup chopped Parsley, 3-4 oz dried small pasta/person or bread to go with it. I added sautéed broccoli rabe at the end to make it more fun.

  1. Cook Navy Beans. I use a stove top pressure cooker. It’s so easy and quick, otherwise I will be using a can of beans.
  2. Mince onion. Chop green bell pepper and carrot in small cubes.
  3. Sautée garlic, onion, carrot and green pepper with a splash of olive oil in a big sauce pan.
  4. When they are soft, add dried herbs, black pepper, and salt. Add a pinch of cayenne pepper if you like it spicy.
  5. Squeeze tomatoes in the can, add them to the pan with the liquid. Bring to boil and simmer 10 minutes.
  6. Meanwhile, cook pasta 2 minutes less than done.
  7. Add cooked navy beans.
  8. Add chopped parsley. Add half cooked pasta. Heat it through for 2 minutes.

*Small pasta like orzo suits this dish well.

Sunday’s Menu 9/2

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Spicy Tomato Sauce Spaghetti, Limeade

Dinner: Scrambled Tofu with Shiitake Mushrooms, Carrot, Hijiki, and Edamame, Sticky Rice with Edamame, Donut Peaches

Snack: Dried Cranberries

Spicy Tomato Sauce Spaghetti

Scrambled Tofu, Sticky Rice with Edamame, Donut Peaches



Friday’s Menu 7/20

Pink Shake

Breakfast: Coffee, Mixed Berry Shake with Soy Yogurt (Banana, Strawberries, Blueberries, Raspberries, Blackberries, Soy Yogurt, OJ)

Lunch: Potato Salad, Chestnut Bread—chestnuts are my comfort food.

Dinner: Baked Eggplants, Penne with Marinara Sauce, Home Made Vegan Brownie—the Eggplant came out between Moussaka and Eggplant Parmesan since I used Soy Yogurt instead of besciamella sauce or mozzarella. I will make soy besciamella sauce next time for this dish. The Brownie is awesome. I found a good vegan recipe. 🙂

Potato Salad and Chestnut Bread

Eggplant and Penne

Vegan Brownie