This was the first time that I have ever tried (or cooked with) tofu. I was skeptical (and slightly afraid) to say the least. But as it turns out, everything they say about tofu is absolutely true. Tofu totally takes on all of the characteristics and flavors of the ingredients that you are cooking with. I really couldn’t even tell that tofu was one of the ingredients at all.

Ingredients

• 2 Jars (26oz) Spaghetti Sauce
• 1 Frozen Spinach (10oz)
• Package of Lasagna Noodles
• 1lbs Portobello Mushrooms (sliced)
• 4 Cloves Garlic (minced)
• 1lbs Firm Tofu
• 2 Tablespoons Nutritional Yeast
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Crushed Rosemary
• 3 Pinches Ground Cayenne Pepper

Instructions

1. Preheat oven to 375.
2. Strain spinach in colander. Blot with paper towel to adsorb access water.
3. Slice tofu into 2″ cubes and place in food processor. Add spinach. Pulse a few times to break it up and mix.
4. Add spices and nutritional yeast and process until smooth.
5. Stir-fry garlic and mushrooms in a non-stick pan. Add 2 tablespoons water to keep from sticking.
6. Add both jars of spaghetti sauce and simmer for 10 minutes.
7. In a 9×12 glass pan, add 1/2 the mushroom/red sauce mixture.
8. Add one layer of lasagna noodles on top.
9. Add 1/2 of tofu mixture on top of noodles (spread with spatula).
10. Add another layer of lasagna noodles.
11. Add other half of tofu mixture.
12. Add last later of lasagna noodles, and cover with 2nd half of red sauce.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and bake for additional 30 minutes.
15. Let it rest and settle for 10 minutes (important, don’t skip!).

What I Learned…

• I no longer fear tofu (or any new food, for that matter).
• Tofu is delicious (barely perceptible, but delicious none the less).
• Nutritional Yeast gives it a cheesy flavor w/o cheese (don’t ask me how).
• Eating a vegan diet for a week wasn’t as hard as I thought it would be.

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