Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Towering Tofu Lasagna with Eggplant and Zucchini is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Towering Tofu Lasagna with Eggplant and Zucchini is something that I’ve loved my entire life. They are fine and they look fantastic.
Great recipe for Towering Tofu Lasagna with Eggplant and Zucchini. Juicy layers of pan-seared tofu, eggplant and zucchini topped off with melty cheese and fresh tomato slices. Healthy and doesn't take forever to make!
To get started with this recipe, we have to first 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 that.
The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Prepare block firm tofu
- Make ready slices eggplant (about 1 small or 1/2 larger one)
- Get slices zucchini (about 1 small or half-ish a large one)
- Take large tomato
- Make ready vegetable oil, plus more if needed
- Make ready Salt & pepper to taste
- Take dried Italian herbs
- Prepare tomato sauce
- Get fresh ginger, minced (optional)
- Make ready mozzarella or other melty cheese
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. Although lasagna is a dish that many people looove to eat, in Greece it isn't very popular. The reason is, that we already have a traditional Greek oven baked pasta that we make and uses the exact same ingredients as lasagna usually do.
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!
Top with remaining eggplant and zucchini, sauce and Parmesan. Remove foil and top with remaining mozzarella. Eggplant and zucchini can be used to make this lasagna, but I think eggplant works best and is in season, but feel free to use zucchini or even lasagna noodles instead, just cook them according to package directions. It's extremely good and there are so many lasagna fillings you can use, like our vegan bolognese sauce or our lentil bolognese. Top with a generous amount of nutritional yeast.
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’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
