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Tofu & Kale Lasagna

  • Jun. 12th, 2011 at 6:38 PM
We get an organic fruit and veg box every fortnight and have been doing our best to use all the bits within.  Sometimes you get left with a few odds at the bottom of the crisper.  This was that occasion, made good.

Recipe could easily be veganised by leaving out the pecorino and ensuring you use vegan pasta.

Tofu and Kale Lasagna

1 block tofu (500gm) - drained
1/2 bunch kale (you could use chard [silverbeet], spinach or any other leavy green really - I like kale!) - washed and sliced thinly
1 leek - chopped
a few garlic cloves - crushed/sliced
1/2 preserved lemon - skin washed and chopped
A few spoons Tofutti (vegan) sour cream (or sour cream or quark or water)
Lasagna sheets
1 Jar tomato passata
A handful of cashew - soaked in water for 30mins- a few hours)

Gently cook garlic and leeks in a small frying pan or sauce pan.

Meanwhile, crumble tofu into a large bowl, add washed and chopped preserved lemon rind, washed and chopped kale and a few spoons (desert) of your sour cream substitute.

Add the leek and garlic mix to the bowl and stir to combine.

Get our your lasagna dish, pour a layer of passata over the bottom, add a layer of pasta sheets, top with your tofu mix (I found this easiest to do by hand) smooth, top with sauce and repeat.

I added a top layer of pasta on this where I usually wouldn't then passata then grated pecorino (a sheeps milk parmesan type cheese) then roughly chopped soaked cashews. If you use this top layer of pasta I advise covering the dish for the majority of the cooking time then removing the cover to allow it to brown towards the end, this will ensure that the top layer of pasta cooks evenly (unlike mine where I reversed this covering process!)

Cook as per your pasta sheet instructions (generally 30-45mins for "instant" lasagna sheets).

Serve and enjoy!