Tofu Lasagna Recipe

Tofu Lasagna! Okay, if you are afraid already you may as well just stop reading now, cause it is exactly what it sounds like. But it is really good. I have always really liked softer tofus but never had any real success cooking with anything but the extra firm. Granted, my experiments have been limited. So this is a little victory.

So when I saw this recipe from a guest poster on Carrots n Cake (I know, another one!) I bookmarked it and went for it just a few days later. I was really happily surprised with the flavours and it was very easy. The tofu is even softer then noodles and with the tomato sauce and cheese it really tastes like a lasagna. Here is my take on it.

Print Recipe

Tofu Lasagna

(serves 4-6)

2 packages medium soft tofu

1 bottle marinara or tomato sauce

1 1/2 cup shredded cheese

4 scallions, chopped

1 cup broccoli, cooked and chopped

1 1/2 cup cherry tomatoes, chopped in half

1 medium zucchini, sliced and cooked (I used microwave)

Preheat the oven to 400F.

Wrap the tofu in a paper towel and microwave for 2 minutes on high. Place a heavy dish on top if the tofu and press for 20 minutes. Slice each block into 4 slices (~1cm thick).

Pour some marinara sauce into an 8″ square casserole dish. Put in a layer of tofu, mixed veggies, and cheese. Repeat ending with marinara and cheese. Bake for 15 minutes or until bubbly and brown.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time:45 minutes