Simple Vegan Tofu Lasagna
Serves 8
For the best presentation, choose a mix of red, yellow, green or orange bell peppers. Nutrition
Per serving (about 11oz/302g-wt.): 270 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 610mg sodium, 39g total carbohydrate (7g dietary fiber, 12g sugar), 14g protein Ingredients
Natural cooking spray 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 Directions
Preheat oven to 350°F. Lightly grease a (9- x 13-inch) baking dish with cooking spray; 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.