The following article was written by PETA intern Keegan Baur.
I bring to you this tofulicious post in honor of PETA’s new online game, Super Tofu Boy! To get in the spirit, I encourage you to do the following:
- Play the game! My own efforts to complete it have been thwarted by the fifth level, “McCardiac Arrest.” If you successfully manage to get past those perilous grinders and furious flying projectiles, then congratulations—you are a more skillful tofu warrior than I!
- Gear up with some of PETA’s awesome merch! Show everyone how much you love tofu by wearing this or this.
- Take note of Marta’s top 10 tofu tips, and whip up some of your own tasty treats!
This week, I decided to make one of my all-time favorite comfort foods, vegan lasagna. There’s something so wholesome and simple about this dish that at the end of a busy day, it just makes everything seem right.
To make your own, here’s what you’ll need and how to assemble it:
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
1 lb. lasagna noodles*
5 10-oz. vegan mozzarella-flavored cheese
- Preheat the oven to 350°F.
- Defrost the spinach according to the package directions, then drain as much as possible and set aside.
- Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
- Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow with a generous layer of tofu filling. Continue in the same order as you fill up the dish. End with the remaining noodles, covered by the rest of the tomato sauce.
- Finally, top it all off with some grated vegan mozzarella cheese! Bake for 25 to 30 minutes.
Makes 6 to 8 servings
*I recommend purchasing a brand of noodles that boasts, “No Boiling, Oven Ready.” If you can’t find such a brand at your local grocer, I suggest using dry noodles and adding some water to the sauce. The sauce won’t be runny because the noodles will soak up the excess moisture, but they’ll be less floppy than if you’d used pre-boiled ones.
The tofu-spinach filling totally makes this recipe. I have to warn you that if you serve this dish and don’t tell anyone that its vegan, no one will even know the difference!