Monday, February 7, 2011

Dianne's Tofu Sheet Lasagna

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

Tofu layer:
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.


  1. That looks pretty good and could be tweaked to fit my new dietary lifestyle. I might try using tofu skins instead and not bother frying the tofu.

  2. I love the look of this! Proteiny goodness galore! I'm also such a sucker for nut-based sauces right now.

  3. That looks really nice. A very yummy concept!

  4. this sounds wonderful - glad you were able to recreate and share it

  5. Hey, new look! That lasagne sounds really great.

  6. Thanks for sharing - this is such a great idea! I've got some tofu in the fridge that I was planning to use tonight, so might try. Blog looking good, by the way! x

  7. Great recipe. Last week I made some tofu lasagna but this one seems way better than mine :). I added this recipe to my cooking-todo list.