Vegan Recipes : Eggplant Tofu Lasagna

Category : Vegan Recipes

Vegan RecipesThese vegan recipes for eggplant tofu lasagna are unique in the fact that they don’t incorporate any pasta, but this doesn’t make them any less delicious! This particular one has been a hit with my vegan and non vegan friends alike. Just in time for the holidays, this one is guaranteed to become one of your new personal favorites.

Here are the ingredients you’ll need to assemble:

  •  2-3 medium sized eggplants
  •  1 green bell pepper
  •  2 cloves garlic
  •  1 onion
  •  1 large carrot
  •  approximately 1/2 cup portabello mushrooms
  •  1 box silken firm tofu
  •  tomato sauce–any kind or brand
  •  soy cheese (optional)

You can begin preparing these vegan recipes by taking your eggplants and slicing them vertically into thin strips. Next, you should place them in a 9 x 13 baking pan. It’s ok if they are layered over each other. Just make sure that you sprinkle a little bit of salt in between each layer. The purpose of the salt is to draw out moisture. For your next step, cover the eggplant slices with 1/4th a cup of water.

Cover the baking pan with aluminum foil and bake the slices in the oven at 350 degrees for about 40 minutes. For the end result, the eggplant should be cooked thoroughly, but it shouldn’t be totally mushy. They’ll still look slightly white in color, but this is ok.

Your next step in preparing these vegan recipes will be to break out the tofu. Using your hands, you should break it apart until it breaks into small, crumbly bits. Try to squeeze out as much of the water as you can. Add a teaspoon of salt to the tofu and the garlic and mix it together well. In the meantime, you can carrot, onion, bell pepper, and the portabello mushrooms and chop them all about equal sizes.

In a medium sized frying pan, heat up the oil over a medium heat. Cook all of your vegetables until they are almost done, but still have a little bite. This is because they will cook more once they are placed in the oven. Next, add ½ a jar of vegan tomato sauce to your sautéed vegetables. Depending on how large your eggplant slices are, you may need to add a little more.

Taking a casserole dish, begin layering the ingredients: eggplant, sauce, tofu, and repeat until all the items are used. Try to overlap your eggplant slices slightly so that they form a distinct layer. Once you’ve finished layering, sprinkle a generous amount of vegan cheese on top. Bake the lasagna at 350 degrees for about 30 minutes. Let it cool for about 5 minutes after taking it out of the oven and serve warm!