Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, towering tofu lasagna with eggplant and zucchini. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Great recipe for Towering Tofu Lasagna with Eggplant and Zucchini. Juicy layers of pan-seared tofu, eggplant and zucchini topped off with melty cheese and fresh tomato slices. Healthy and doesn't take forever to make!
Towering Tofu Lasagna with Eggplant and Zucchini is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Towering Tofu Lasagna with Eggplant and Zucchini is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Take 1 block firm tofu
- Prepare 6 slices eggplant (about 1 small or 1/2 larger one)
- Make ready 6 slices zucchini (about 1 small or half-ish a large one)
- Get 1 large tomato
- Get 2 Tbsp vegetable oil, plus more if needed
- Prepare Salt & pepper to taste
- Make ready 1 Tbsp dried Italian herbs
- Take 2 cups tomato sauce
- Prepare 1/2 Tbsp fresh ginger, minced (optional)
- Take 1 handful mozzarella or other melty cheese
When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Toss zucchini and eggplant with olive oil, and salt. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Toss zucchini and eggplant with olive oil, and salt.
Steps to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Wrap tofu in a paper towel and microwave for 1-2 minutes. Discard paper towel and cut into 8 equally thick slices.
- Slice zucchini and eggplant into into round slices 1/2 inch or 1 cm thick. Cut the tomato into thinner thin slices.
- Heat about 2 Tbsp oil in a frying pan on medium. Lightly fry tofu, eggplant and zucchini slices on both sides until a little browned/a little softened, then sprinkle with salt, pepper and herbs. Add more oil to frying pan if things start to stick. Eggplant tends to need more oil than other things.
- Grease a gratin or baking dish with a bit of vegetable oil, and pour in about 1/3 of the tomato sauce. Lay down 4 slices of tofu as the bottom layer with zucchini layer on top of that. Pour over another 1/3 of the sauce. Sprinkle in some fresh ginger here if using.
- On top of that, add layer of eggplant & remaining tofu slices. Pour over remaining sauce.
- Sprinkle cheese evenly over the lasagna. Lastly, lay the slices of tomato over top. Place in toaster oven or top rack of oven and turn on broil setting. Cook until the cheese melts and slightly browns. I think I baked mine a bit too brown here, but YUM!
Top with remaining eggplant and zucchini, sauce and Parmesan. Remove foil and top with remaining mozzarella. Eggplant and zucchini can be used to make this lasagna, but I think eggplant works best and is in season, but feel free to use zucchini or even lasagna noodles instead, just cook them according to package directions. It's extremely good and there are so many lasagna fillings you can use, like our vegan bolognese sauce or our lentil bolognese. The base is roasted eggplant "noodles," the "cheese" is my go-to tofu ricotta (although you could substitute macadamia ricotta!), and the sauce is my favorite store-bought marinara with red lentils simmered in for extra fiber and protein (although you could also make your sauce from scratch!).
So that is going to wrap this up for this exceptional food towering tofu lasagna with eggplant and zucchini recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
