Recipes

Tofu Lasagne

Serves 4
50-80 minutes, depending on whether you use sauce from a jar or make your own.

A tasty alternative to traditional lasagne.

Sauce (if making own)
1½ tsp olive oil
Half a medium onion, chopped quite small
½ tsp minced garlic
450ml/16 fl oz passata (sieved tomatoes – usually sold in cartons or glass bottles and found in supermarkets and other food outlets)
½ tbsp dried basil
½ tsp dried oregano
1 bay leaf
¾ tsp salt
Lots of freshly ground black pepper
OR
450ml/16 fl oz of vegan herby tomato sauce in a jar, such as Meridian, Dolmio, Ragu or Loyd Grossman
Filling
338g/12oz firm tofu (such as Cauldron), drained and crumbled
3½g/one eighth oz finely chopped fresh parsley or 1 tbsp dried
100g/4oz lasagne no-cook sheets
50g/2oz grated dairy-free cheese – use Redwood’s Cheezly Melting Mozzarella or Melting Cheddar style if possible

If using ready-made sauce, ignore steps 5-6 and 9!
Heat oil in a large saucepan over medium heat.
Add onion, cover and cook 5 minutes, stirring occasionally.
Add garlic and cook, covered, for a few minutes. If using ready-made sauce, go to no. 7.
Remove saucepan lid, add garlic, passata, basil, oregano, bay leaf, 0.5 tsp of salt and 0.5 tsp of pepper.
Simmer 20-30 minutes to allow flavours to blend.
5-10 minutes before end of sauce cooking time, preheat oven to 190°C/375°F/Gas Mark 5.
In a large bowl, combine crumbled tofu with parsley, remaining 1 tsp salt, a good sprinkling of black pepper, mixing until well combined.
When sauce has cooked, discard bay leaf.
If using ready-made sauce, add this to the cooked onions.
Spread a thin layer of tomato sauce in bottom of a shallow rectangular baking dish.
Arrange a layer of lasagne sheets on top.
Spread layer of tofu mixture.
Repeat with alternating layers, ending with tomato sauce.
Top with ‘cheese’ and bake for 30-40 minutes, or until heated through.
Let stand for 5 minutes before serving.

Top Tip: it’s easy to make the homemade lasagna sauce in double quantities - freezing half for another day.