Tofu Lasagne

Posted on

Piercing the film lid of a Linda McCartney vegetarian lasagne ready meal, placing it lovingly into the microwave, shutting the door and pressing ‘Go’ is about as close as I’ve ever come to making this dish. I can’t really believe that I’ve never done it before, shame on me ! Well today is the day that I changed that part of my life forever, by making…

VEGAN TOFU LASAGNE !

(What a strange combination of letters combine to form the word ‘lasagne,’… lasagne, lasagne, lasagne… so weird !)

You will need:
Wholewheat lasagne sheets (mine you can just put straight in the dish without pre-boiling – check your packet instructions)
200g spinach
400g pack of firm tofu, drained
60ml soy milk
2 cloves of garlic
2 tbsps lemon juice
2 tbsps fresh basil
1 tsp salt/pepper
A double batch of the tomato sauce I detail under the pizza recipe in this post (so about 20 cherry tomatoes worth)

Optional: a few handfuls of grated not-zzarella (I used Cheezly); a sprinkling or two of vegan imitation parmesan; a handful of pine nuts

Method:

Preheat the oven to 180 degrees C.

Blanch the spinach (place in boiling water for a few seconds, then remove and plunge immediately into cool water). Leave aside to drain.

Place the tofu, milk, garlic, lemon, basil and seasoning in a food processor and blend until fairly smooth but slightly textured. I think the idea here is to create some kind of imitation ricotta…

Stir the spinach through the mixture.

In a baking dish, layer tomato sauce, then your lasagna sheet, followed by tofu and cheese/pine nuts if you’re using. Repeat until dish is full/ingredients are gone. Finish with pasta sheets and tomato sauce, and cheese if you wish.

Bake for 45 minutes

Makes 4 servings. Adapted from The Daily Green.

Things I learnt from making this dish:

Drain your tofu like a mother. I mean really drain that badboy – take it out of the packet in the morning, squeeze it, wrap it in paper towels, stick it under something heavy in your fridge. Go for a 10 mile run. Take it out. Squeeze it again. Wrap it up. Put it back in the fridge. Repeat. Check it throughout the day and change the paper towels if need be.

Make more tomato sauce than you think you need. I ran out. It’s better to have too much – you can always put it on some pasta for lunch the next day.

Season this like you’ve never seasoned before. I enjoyed this but because of the tof-overload it was a bit bland, next time, MORE EVERYTHING. Especially tomato sauce because I reckon this is where the most flavour is in this dish.

Other than that, I totally am not missing dairy products anymore. I’m no longer starving either. And it’s sunny.

Life is AWESOME.

Amy x

Advertisements

About AmySquirrell

Musician Food-lover Student

2 responses »

  1. This looks delicious! I think I would be scared of the tofu though, and for really no good reason! I haven’t eaten it since I was a 12 year old taking a korean cooking class at school, and I don’t even remember it being so bad then, but for some reason I just find the thought of it off-putting? How odd! Anyways, good work on the lasagne!

    Reply
    • Don’t be scared of tofu, it’s the easiest thing ever. You just have to drain it properly, and then you can use it for anything, it’s so versatile. And it really doesn’t have much taste so whatever sauce you put it with it just soaks it up. Thanks, I was surprised that this actually worked 🙂 x

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: