Simple Vegan Tofu Lasagna
Vegan; Serves 8
This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....
Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)
1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.
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. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.
3. Spoon enough mixture 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 the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.