Vegan Polenta Kale Lasagne w/Tofu

2.0 tbsp Coconut Oil
1.0 cup, chopped Onions, raw
2.0 tbsp Parsley
4.0 tbsp chopped Shallots
1.0 block Tofu, firm
3.0 cup Walnut Acres low sodium, fat free tomato & basil pasta sauce
4.0 cup kale, raw
5.0 serving Polenta, Trader Joe's Pre-Cooked, 1/5 of 18 oz tube (3.6 oz/102g)
3.0 tbsp Kal Nutritional Yeast Flakes
1.0 tbsp italian seasoning
3.0 cloves Garlic

Saute shallots in coconut oil until brown. Crumble tofu and add to shallots, continuing to blend and brown. Add italian seasonings. Set mixture aside for flavors to blend (longer the better). Preheat oven to 350 degrees. In 9x13 baking dish, spread half the pasta sauce. Chop the onion and saute over medium heat. Chop the kale and add to the onion. Add garlic. Saute mixture until cooked to taste. Slice the polenta in 1/2 inch rounds. Place rounds in dish of pasta sauce. Layer on the tofu mixture, followed by the kale mixture. Top with the remaining pasta sauce, the nutritional yeast, and finally, the garnish of chopped parsley. Cover dish and bake 30 minutes. Allow to rest 2 minutes when out of oven, prior to serving. This dish may be better in a bowl than on a plate. I've not been able to slice it like traditional lasagne, but the flavors are all there! Serving Size: 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user SHEAND23.