Put Simple Vegan Tofu Lasagna on the menu from our friends at Whole Foods
- Natural cooking spray oil
- 1 (14 ounce) package firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- Salt and pepper to taste
- 2 (25 ounce) jars vegan marinara sauce
- 3 bell peppers, cored, seeded and chopped
- 12 no-boil dried lasagna noodles
Preheat oven to 350°F. Lightly oil a (9- x 13-inch) baking dish; set aside.
Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.
Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with sauce. Cover with foil and bake until noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes and then serve.
PER SERVING:270 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 610mg sodium, 39g carbohydrate (7g dietary fiber, 12g sugar), 14g protein