Simple Vegan Tofu Lasagna

Simple Vegan Tofu Lasagna

Serves 8
For the best presentation, choose a mix of red, yellow, green or orange bell peppers.
  • Natural cooking spray oil
  • 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
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Preheat oven to 350°F. Lightly oil a (9- x 13-inch) baking dish; 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.
Nutritional Info: 
Per Serving: 270 calories (70 from fat), 7g total fat, 1g saturated fat, 610mg sodium, 39g carbohydrates, (7 g dietary fiber, 12g sugar), 14g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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