Wednesday, 27 July 2011
Recipe: Basic Tofu Lasagna
What you will need:
1 block of firm tofu (about 400g)
1 block of silken tofu (about 400g)
a quarter cup nutritional yeast (you can find this in health food shops)
1 tbsp lemon juice
1 tbsp soy or tamari (I prefer tamari)
approx 2 teaspoons basil - fresh or dried, using less if dried
approx 3 tbsp parsley - fresh or dried , using less if dried
a pinch or two of salt
4 cups of vegan pasta sauce - I use Paul Newman's Own: Classic Tomato Homestyle. Available in supermarkets. Any tomato based pasta sauce will do, so long as it doesn't have any cream or butter in it, really.
1 pack lasagna pasta sheets (check directions on pack as to whether they need to be presoaked or not.) As I am sensitive to gluten, I used gluten free ones which often can be found in supermarkets these days.
Preheat the oven to 180c
In a large bowl, mash together the firm and the silken tofu, nutritional yeast, lemon juice, soy/tamari sauce, herbs and salt, until they are all combined and crumbly like ricotta cheese. At this stage, you can mix in additions, like sliced mushrooms.
Grab a lasagna pan and spread about two thirds of a cup of pasta sauce on the bottom of it and then add a layer of pasta sheets.
Spread about half of the tofu mix on top of the noodles and follow that with another layer of sauce. Place a second layer or pasta sheets on top and follow with the remaining tofu mix and more sauce. Finish it off with a third layer of pasta sheets and the rest of the sauce.
If you like, you can add a bit of grated vegan cheese on the top. Cheezly is a good brand and is available from from PAWS .
Cover your masterpiece with some foil, pop into the oven and give it about 40-50 minutes to cook. basically, what you are looking for is the pasta too cook well enough so you can put a knife through it. I used non pre-soak lasagna sheets and found that the recipe in the book recommended only 25 minutes, which was nowhere near enough time.