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Tofu Lasagna

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 627

Ingredients

  • 12 Uncooked Lasagna Sheets
  • 1 Cup Texturized Vegetable Protein
  • ½ Cup Dissolved Vegetable Bouillon
  • 1 Tablespoon Cornstarch
  • 2 Blocks Tofu Cubed
  • ½ Cup Flour
  • 1 Tablespoon Coriander Powder
  • 1 Teaspoon Nutmeg
  • 2 Teaspoon Dried Oregano
  • 1 Teaspoon Salt
  • 2 Teaspoon Ground Black Pepper
  • 3 Tablespoons Vegetable/Olive Oil
  • 4 Cloves Garlic Pressed & Minced
  • 1 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Dried Marjoram
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Paprika
  • 1 Can Chopped Tomatoes
  • 1 Tablespoon White Sugar
  • 1 Tablespoon White Vinegar
  • 2 Tablespoons Lemon Juice
  • 2 Cans Tomato Paste
  • ½ Cup Vegan Bechamel Sauce
  • 2 Tablespoons Nutritional Yeast
  • 2 Cups Vegan Mozzarella
  • 6-8 Fresh Basil Leaves

Instructions

  • All ingredients ready? Let's begin!
  • Pre-boil the lasagna sheets in a pot of rapidly boiling salted water for five to six minutes. Drain, shock in an ice-water bath, and set aside.
  • Dissolve the bouillon cube in a quarter cup of boiling water and use the stock to soak the texturized vegetable protein until later needed.
  • Create a slurry by combining one tablespoon of cornstarch with two tablespoons of water and stir well to create a smooth paste.
  • Dredge the cubed tofu in the cornstarch slurry and then in a mixture of half a cup of flour, a tablespoon of coriander powder, one teaspoon of nutmeg, a teaspoon of dried oregano, a teaspoon of salt, and a teaspoon of ground black pepper.
  • Fry until browned in a frying pan or skillet over medium heat coated with a bit of oil. Drain and set aside.
  • Heat a large skillet or saucepan over medium heat coated with two to three tablespoons of olive or vegetable oil.
  • Add the onions and saute until translucent before adding the garlic and a teaspoon each of red pepper flakes, oregano, marjoram, parsley, paprika, and ground black pepper.
  • Fry the garlic until brown and aromatic before adding the canned chopped tomatoes, a tablespoon of each sugar and white vinegar, and two tablespoons of lemon juice.
  • Saute for five to seven minutes before stirring in the tomato paste and the soaked texturized vegetable protein with the water it's been soaking in.
  • Reduce the heat to low and simmer for five minutes or until the sauce thickens and the soy mince cooks through.
  • Prepare a greased oven dish or lasagna pan scattered with a light dusting of flour.
  • Scoop a generous helping of sauce over the bottom of your pan, spreading it to create a thin layer. Lay out three lasagna sheets evenly.
  • Coat them with vegan bechamel sauce, vegan mayonnaise, or a generous helping of the cornstarch slurry prepared earlier. Regardless of which you use, add a tablespoon of nutritional yeast.
  • Scatter over grated Vegan mozzarella cheese followed by a sprinkle of nutritional yeast. Scoop over another helping of sauce to repeat the process and begin creating another two layers to reach three layers in total.
  • On the final layer, place double to triple the amount of vegan cheese as you used on the previous layers on top of the last lasagna sheets and then drizzle with olive or vegetable oil.
  • Scatter fresh basil and cover your lasagna with heavy-duty foil and bake in an oven preheated to 375°F for thirty minutes before removing the foil and baking uncovered for a further ten to fifteen minutes.
  • Allow the lasagna to rest for fifteen to twenty minutes before serving.
  • Enjoy your rich and creamy tofu lasagna!

Video

Nutrition

Calories: 627kcal | Carbohydrates: 67g | Protein: 27g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 1008mg | Potassium: 328mg | Fiber: 8g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 9mg | Calcium: 265mg | Iron: 6mg