Sunday, 1 December 2013

Tofu spinach lasagne

  • 1/2 bag of spinach
  • 150g of soft tofu 
  • 1 onion
  • A few slices of vegan mozzarella ... I bought mine in the Bioculture fair in Madrid 2 weeks ago
  • 3 tomatoes
  • 1 can of red pepper 
  • 3 garlic cloves
  • 1 Tsp of nutritional yeast 
  • Fresh or mixed herbs ... I used fresh basil and thyme ... and some dry 
  • As many lasagna sheets you need (I think I used just 3). I used spinach ones
  • Pine nuts

How to make lasagne:
  1. Start by pealing and chopping onion, garlic and pepper
  2. Heat the oven at 180ºC
  3. Bring to boil water in a pot to be able to peal the tomatoes and to boil the fresh spinach
  4. Meanwhile in a bowl mix the tofu, nutritional yeast and some salt and nutmeg
  5. Boil tomatoes for 3 minutes and leave the spinach until they are proper soft
  6. In a pan, fry onion and garlic. 
  7. Take half aside when golden and pour them into the tofu mix. Blend. 
  8. Get the tomatoes out, wait a bit until you can peal them, do so and chop them
  9. Add the red pepper and tomatoes to the remaining onion and garlic and cook for 3 minutes. Add the herbs and blend
  10. Drain the spinach and add them to the tofu mix. 
  11. Grease a glass mold and place lasagne sheets (in my case 1.5 hehe) in the bottom. 
  12. Pour the tofu spinach mix and another layer of pasta. 
  13. Add a layer of pepper and tomato sauce. Pour the rice cheese or other vegan mozzarella cheese on top.
  14. Place the lasagne inside the oven and cook for ... 30 minutes (more or less)


Mmmm I took a little piece of it.. although I wanted to save it for this week to take it to work

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