My mother in law cooks lots of amazing vegan friendly dishes, one of them is a lasagna which uses tofu slices instead of regular lasagna sheets. She never follows recipes or writes down what she makes. So we tried to recreate it tonight under her guidance and the result is pretty good. You can use any sliced vegies, for example the typical filling like eggplant, pumpkin, spinach etc. We tried to use up our leftover vegie box contents so we only had broccoli and carrots. We were very pleased with ourselves, it actually worked and tasted great. Like any lasagna there are a few parts but is worth the effort.
Dianne's Tofu Sheet Lasagna
2 packets of tofu
2 tablespoons of chicken stock
Cut tofu into slices, sprinkle with chicken stock and lightly fry both sides.
Veg layer: (can use other vegies)
1 500ml jar of tomato pasta sauce
3 large carrots, chopped
1 broccoli, chopped
Stir fry carrots and broccoli until tender. Mix in pasta sauce.
Cashew Cream (please double the recipe to have two layers)-this was inspired by the tempting tempeh and tofu for two recipes:
3 tablespoons of vegan margarine
3 tablespoons of chickpea flour
1 1/2 cup soy milk
1/4 cup nutritional yeast
1 and 1/2 cup of cashews
1/2 cup water and 1 tablespoons
2 tablespoons of lemon juice
Optional: vegan cheese
Melt margarine, stir in flour and slowly add soy milk over low heat.
Grind Cashews with 1/2 cup water in food processor and then mix into flour mixture with nooch and lemon juice and remaining 1 tablespoon of water. Stir over low heat until combined. Sprinkle with vegan cheese. We had a tablespoon leftover in the fridge, but I don't think it made much of a difference.
Layer lasagna by placing tofu sheets on bottom, then place vegies on top, then cashew cream then repeat.
Bake for approximately 35 minutes at 200 degrees.
Next time, we will do a few things differently, like cut the tofu thinner so that it's nice and crispy and double the sauce so that there is enough for the top and the middle layers.