Vegan Tofu Lasagna

Today’s post is very different from my others because this does not involve oatmeal in any way shape or form.

I don’t just eat oatmeal all day (Although I totally could).

While oatmeal remains my favorite thing to make, I do actually love to cook new and interesting things.

Last night’s dinner, I decided to make someone out of the box. While I’ve made lasagna before, I’ve never actually made vegan lasagna. So the challenge was on. I’m not a fan of the fake imitation vegan cheese, so I decided to incorporate tofu to replicate ricotta, which is generally what any typical lasagna recipe calls for.

Vegan Tofu Lasagna
(Serves 8)

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Ingredients:

  • 1 Box of Oven Ready Lasagna
  • 1 Jar of Marinara Sauce
  • Spinach
  • 1 14 oz package of firm tofu
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • seasonings (salt, basil, oregano, etc.)

Instructions:

  1. Preheat oven to 375 F.
  2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Transfer tofu to a large bowl and add yeast, garlic, seasonings and mash with a fork. Set tofu mixture aside.
  3. Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with sauce.
  4. Cover with foil and bake until noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes and then serve.

Macros (per slice):

  • Calories: 270 kcal
  • Carbs: 39 g
  • Protein: 14 g
  • Fiber: 7 g
  • Fat: 7 g

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