Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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 simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Towering Tofu Lasagna with Eggplant and Zucchini is something which I have loved my entire life. They’re nice and they look wonderful.
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 have towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Get block firm tofu
- Prepare slices eggplant (about 1 small or 1/2 larger one)
- Prepare slices zucchini (about 1 small or half-ish a large one)
- Make ready large tomato
- Take vegetable oil, plus more if needed
- Make ready Salt & pepper to taste
- Get dried Italian herbs
- Make ready tomato sauce
- Make ready fresh ginger, minced (optional)
- Make ready 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.
Instructions 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 is going to wrap it up for this exceptional food towering tofu lasagna with eggplant and zucchini recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
