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.
Tofu Lasagna
(serves 4-6)
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.
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