Tofuveggielasagna Food

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TOFU LASAGNA



Tofu Lasagna image

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Provided by M.PERRY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 7

Number Of Ingredients 11

½ (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
  • Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven for 25 to 35 minutes.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g

TOFU SPINACH LASAGNA



Tofu Spinach Lasagna image

No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 package (14 ounces) firm tofu
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-3/4 cups marinara or meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

TOFU LASAGNA



Tofu Lasagna image

Make and share this Tofu Lasagna recipe from Food.com.

Provided by Ed Paulhus

Categories     Soy/Tofu

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package lasagna noodles
1/4 cup butter
1/2 lb fresh mushrooms, thinly sliced
3 garlic cloves, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups spaghetti sauce
1/2 cup wheat germ
1 cup tofu, mashed
1/4 cup parmesan cheese, grated
1/2 lb mozzarella cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Cook and drain lasagne noodles; set aside.
  • Melt butter in large skillet. Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender.
  • Stir in sauce and wheat germ; heat through.
  • Combine tofu and Parmesan cheese in a bowl.
  • Combine mozzarella and parsley in another bowl.
  • In a 9x12-inch pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat. Bake at 350°F for 45 minutes or until hot and bubbly.
  • Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 350.5, Fat 16.7, SaturatedFat 8.6, Cholesterol 41.4, Sodium 626.4, Carbohydrate 34.4, Fiber 3.5, Sugar 6.1, Protein 16.8

TOFU SCRAMBLE



Tofu Scramble image

This tofu veggie scramble is an easy and delicious breakfast that's fun to mix up with different vegetables. I like to use peppers and onions. Add a little turmeric for a beautiful yellow color.

Provided by Diane Smith

Categories     Breakfast

Time 25m

Number Of Ingredients 7

1 package firm organic tofu (drained and crumbled)
1 onion (roughly chopped)
1 red pepper (roughly chopped)
1/2-1 8 oz. carton mushrooms (sliced)
1/2 tsp turmeric
1/2 tsp curry powder
sea salt and pepper (to taste)

Steps:

  • Saute all of the vegetables in a small amount of water in non-stick pan.
  • When veggies are mostly soft, add the crumbled tofu, spices and salt & pepper and stir to combine. The mixture should turn yellow from the spices and begin to look like eggs.
  • Continue to cook until most of moisture from the tofu has cooked off and it's heated through, stirring frequently so as not to stick.

Nutrition Facts : Calories 167 kcal, Carbohydrate 14 g, Protein 15.2 g, Fat 6.3 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Fiber 4 g, Sugar 6.3 g, ServingSize 1 serving

TOFU-VEGGIE LASAGNA



Tofu-Veggie Lasagna image

This is the very first recipe I post on this fabulous site. I have been cutting down on my carb intake and came up with this pasta-fee lasagna to help with those pasta cravings. I've served it at work to both tofu lovers and haters. They've all enjoyed it. Hope you do too.

Provided by CeeCee526

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 lb ground turkey or 1/2 lb turkey sausage, crumbled
1 (28 ounce) jar spaghetti sauce (your favorite)
1/4 cup red wine (optional)
2 garlic cloves, minced
1 small onion, chopped fine
1 medium zucchini, shredded
3 cups spinach, chopped
8 ounces mushrooms, chopped
1 package firm garlic and onion tofu, drained, sliced very thin
8 ounces part-skim ricotta cheese
1 egg
6 ounces mozzarella cheese

Steps:

  • Brown ground beef or sausage.
  • Add jarred sauce and wine to the meat.
  • Simmer for 5 minutes.
  • In separate skillet, saute garlic, onions and rest of veggies in olive oil until soft but not browned.
  • Remove from heat.
  • Let cool.
  • In bowl mix together ricotta cheese and beaten egg.
  • Stir in veggie mixture.
  • Add enough sauce on bottom of 8x10 pan to just cover.
  • Add a layer of tofu slices followed by a layer of veggie mixture and a layer of sauce.
  • Repeat until you are out of tofu slices.
  • Sprinkle top with mozzarella cheese.
  • Bake covered at 350�°F for 30-40 minutes.
  • Let sit for 10 minutes before serving.

Nutrition Facts : Calories 335.9, Fat 17.1, SaturatedFat 7.3, Cholesterol 100, Sodium 966, Carbohydrate 22.9, Fiber 1.8, Sugar 14.7, Protein 23.4

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