No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
This is decadent tasting and full of protein, not cholesterol. Don't tell anyone you used tofu until after they've finished. They will have no idea.
Filling, low calorie, vegetarian breakfast.
The best and easiest sauce you will ever make. Can be made with any protein or veggies.
A lovely alternative to scrambled eggs.
Serve warm or cold, as a side or a snack.
High nutrition, high flavor
Adapted from a recipe in The Passionate Vegetarian. Could easily be made vegan by omitting the cream cheese and cheddar or subbing vegan versions.
Nov/Dec Fitness magazine
Lightened from an All Recipes recipe
Yummy middle eastern flavor, super easy. From The Complete Vegan Kitchen.
This is delicious with a lot of different tastes and textures. Add grated carrots and snow peas, etc if desired
I altered a recipe from Cooking Yourself Thin because I use tofu with recipes like this to increase protein and reduce fat.
A yummy way to have lasagna without the meat and cheese.
This could be used as a side dish or a main course
Note: You can cook lasagne noodles and cut them in half to use in place of the cannelloni noodles.
This is a healthy, delicious way to get vegetables. The zucchini acts as "noodles" in this dish. The tofu and garbanzo beans add protein and carbs. YUM!