Tofu Kale Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 lasagna noodles4 garlic cloves, minced1 large onion, chopped3 tbsp. extra virgin olive oil2 pounds fresh firm tofu2 tbsp. mirin (rice cooking wine)2 tsp. dried basil2 tsp. dried parsley2 bunches kale, finely chopped5 cups tomato sauce
Preheat over to 375 degrees. Cook lasagna noodles until just soft. Drain and set aside.
In a large pot over medium heat, saute garlic and onions in oil until soft. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, basil, and parsley, and saute for 5 minutes. Fold in kale, cover and cook 3 minutes. Season to taste with salt and pepper.
Spread 1/2 cup of tomato sauce over bottom of 9 x 12 inch lasagna pan. Place layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Cover with another layer of noodles and remaining kale and tofu. Add 1 1/2 cups sauce.
Cover tightly with foil and bake 35 minutes. Remove foil and bake another 10 minutes. Remove from oven and let cool before serving.
Makes 8 servings.
Optional: you can also include rice/soy mozzarella, or regular mozzarella if you're not vegan. I think the lasagna is great without it so I never use it, but it does make the lasagna look more traditional.
Number of Servings: 8
Recipe submitted by SparkPeople user KLITZ1.
In a large pot over medium heat, saute garlic and onions in oil until soft. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, basil, and parsley, and saute for 5 minutes. Fold in kale, cover and cook 3 minutes. Season to taste with salt and pepper.
Spread 1/2 cup of tomato sauce over bottom of 9 x 12 inch lasagna pan. Place layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Cover with another layer of noodles and remaining kale and tofu. Add 1 1/2 cups sauce.
Cover tightly with foil and bake 35 minutes. Remove foil and bake another 10 minutes. Remove from oven and let cool before serving.
Makes 8 servings.
Optional: you can also include rice/soy mozzarella, or regular mozzarella if you're not vegan. I think the lasagna is great without it so I never use it, but it does make the lasagna look more traditional.
Number of Servings: 8
Recipe submitted by SparkPeople user KLITZ1.
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 12.9 g
- Cholesterol: 0.0 mg
- Sodium: 824.1 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.9 g
- Protein: 17.7 g