Tofu ricotta lasagna
Nom nom nom. I’ve just had this delicious lasagna. But wait, vegan lasagna, you ask? Oh yes! So what is the main difference? I made my own tofu ricotta.
Quite frankly I don’t like trying to duplicate animal products too much. I understand those who do it, because it’s not an easy transition. However, for me it was really easy to begin a 100% plant-based diet, and I also gained a whole new understanding about the flavours of vegetables.
That said, I’m a big fan of tofu so I make sure to use it at least two times a week. Here’s my first recipe of the week using tofu.
- 200g of firm and natural tofu
- 2 tbsp of olive oil
- 2 tbsp of lime or lemon juice
- 2 tsp (1/8 cup) of nutritional yeast
- a handful of basil and parsley leaves
- 2 tbsp of oregano
- 1 pinch of salt & pepper
Now, combine everything in the food processor to make the filling. It’s that simple.
As for the rest of the recipe, I used spinach and kale plus tomato sauce with basil and spices to create the layers. And whole grain spelt noodles as the base.