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Vegan Tofu Lasagna Recipe

Vegan Tofu Lasagna Recipe

Delicious Presto Manifesto Vegan Lasagna: Reprinted with Permission from The Blossoming Lotus Cafe Cookbook - Vegan World Fusion Cuisine.

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This original, versatile, and divinely delicious vegan tofu lasagna recipe calls for whole grain noodles, tofu, vegan pesto, and grilled veggies. Vary the veggies as you like. Leave out anything you don't like. If you don't have a grill handy, sauteing works just fine. If pesto isn't possible, use marinara sauce. If you don't have some ingredients, omit or substitute. Add a layer or two of soy cheese if you like a cheesy lasagna.

Use a 9 x 13 glass or stainless steel casserole dish.

Allow 50 minutes prep and 40 minutes cooking time.

Ingredients:

  • 20 oz spelt, rice or other whole grain lasagna noodles

  • Filling:
  • 1 Tblsp olive oil
  • 1 1/2 cup diced onion (optional)
  • 5 tsp garlic, minced (omit or decrease if you're not a big garlic fan)
  • 2 lb extra firm tofu (press firm tofu to make it extra firm) - crumbled
  • 5 cups grilled veggies (zucchini, eggplant, bell peppers, portobello mushrooms, or your favorites)
  • 6 Tblsp roasted Tahini
  • 2 Tblsp fresh minced basil leaves (or 2 tsp dried)
  • 2 Tblsp fresh minced Italian parsley
  • 1 Tblsp nutritional yeast
  • Pepper and salt, to taste
  • 1/2 tsp crushed red pepper flakes

  • Pesto:
  • 2 1/2 cup basil, tightly packed
  • 3/4 cup olive oil
  • 1/2 cup macadamia or pine nuts (walnuts will also work)
  • 3 Tblsp lemon juice
  • 1 Tblsp minced garlic
  • 2 tsp shoyu, or to taste
  • Salt and pepper to taste
  • Pinch cayenne pepper

  • Garnish:
  • 3 - 4 medium tomatoes, 1/2" slice
  • 2 Tblsp black sesame seeds

Loving Preparation:

  1. Boil water in a large pot. Add a drop of olive oil and the noodles. Reduce heat to medium high and cook until pasta is al dente (7 - 8 minutes). Rinse in cold water, set aside.
  2. Grill veggies, slice thin, set aside. Or chop and saute after onions.
  3. Filling: Heat olive oil in a large saute pan. Saute onion and garlic 5 minutes. If you're not grilling the veggies, add them and saute 5 minutes.
  4. Reduce heat, add crumbled tofu, cook 5 minutes, stirring. Mix with remaining filling ingredients and set aside.
  5. Pesto: process all ingredients in a food processor (SV Note: a blender stick also works, with a little pre-chopping. If you don't have either, chop and mix by hand)
  6. Preheat oven to 350 degrees
  7. Lightly oil the pan. Layer noodles, 1/3 pesto, tofu, veggies - twice. Finish with a layer of pasta, then pesto, then garnish with sliced tomatoes and black sesame seeds.
  8. Bake until lasagna is thoroughly heated, approximately 30 minutes. (SV Note: In my experience with lasagna, this can take up to 45 minutes)
  9. Cool 10 - 15 minutes before serving.

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