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
- 1 Box of Oven Ready Lasagna
- 1 Jar of Marinara Sauce
- 1 14 oz package of firm tofu
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- seasonings (salt, basil, oregano, etc.)
- Preheat oven to 375 F.
- 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.
- 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.
- 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