Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Towering Tofu Lasagna with Eggplant and Zucchini is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Towering Tofu Lasagna with Eggplant and Zucchini is something that I have loved my entire life. They are fine and they look fantastic.
Zucchini and Japanese eggplant were where I landed. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Toss zucchini and eggplant with olive oil, and salt.
To get started with this particular recipe, we must prepare a few ingredients. You can cook towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Prepare 1 block firm tofu
- Prepare 6 slices eggplant (about 1 small or 1/2 larger one)
- Take 6 slices zucchini (about 1 small or half-ish a large one)
- Make ready 1 large tomato
- Take 2 Tbsp vegetable oil, plus more if needed
- Prepare Salt & pepper to taste
- Take 1 Tbsp dried Italian herbs
- Make ready 2 cups tomato sauce
- Take 1/2 Tbsp fresh ginger, minced (optional)
- Get 1 handful mozzarella or other melty cheese
This premium vegetarian recipe is tasty, cheesy. Gretchen and Paula continue their vegan dairy journey by whipping up some tofu ricotta and a lofty eggplant tower! For these and other delicious vegan. Put oil and zucchini in large nonstick skillet.
Steps to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Wrap tofu in a paper towel and microwave for 1-2 minutes. Discard paper towel and cut into 8 equally thick slices.
- Slice zucchini and eggplant into into round slices 1/2 inch or 1 cm thick. Cut the tomato into thinner thin slices.
- Heat about 2 Tbsp oil in a frying pan on medium. Lightly fry tofu, eggplant and zucchini slices on both sides until a little browned/a little softened, then sprinkle with salt, pepper and herbs. Add more oil to frying pan if things start to stick. Eggplant tends to need more oil than other things.
- Grease a gratin or baking dish with a bit of vegetable oil, and pour in about 1/3 of the tomato sauce. Lay down 4 slices of tofu as the bottom layer with zucchini layer on top of that. Pour over another 1/3 of the sauce. Sprinkle in some fresh ginger here if using.
- On top of that, add layer of eggplant & remaining tofu slices. Pour over remaining sauce.
- Sprinkle cheese evenly over the lasagna. Lastly, lay the slices of tomato over top. Place in toaster oven or top rack of oven and turn on broil setting. Cook until the cheese melts and slightly browns. I think I baked mine a bit too brown here, but YUM!
This luscious zucchini and eggplant lasagna satisfies all your lasagna cravings with almost no carbs, since we are swapping out the noodles for veggies! Tofu Kebabs with Zucchini & Eggplant. We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. Vegetable Lasagna With White Sauce Recipes. This is better than the classic, trust us on this one… Lasagna is a go-to dish for our family and, while it's full of tomatoes and tastes delicious, it doesn't have that much going for it in regards to healthy eating.
So that’s going to wrap it up with this special food towering tofu lasagna with eggplant and zucchini recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
