some lasagna noodles (the whole-wheat kind is good)
a jar of Tomato Sauce (I use Classico basil-tomato)
1 pound firm tofu, mashed or put through a food processor so that it has a crumbly consistency
1/8 cup oil
1 Tbsp lemon juice
1 tsp salt
1/4 tsp garlic powder
3/4 cup onion, chopped
1 package of frozen spinach, thawed, chopped, and drained (really squeeze the water out of it)
Mix the crumbled tofu with the oil, lemon juice, salt, and garlic powder.
Saut� until transparent the onions in the oil.
Mix onions into the tofu mixture along with the spinach.
Arrange layers into a glass baking pan:
tomato sauce
tofu-spinach mixture
noodles
tofu-spinach mixture
tomato sauce
noodles
tomato sauce
Bake in a 375F oven for about 45 minutes or until heated through. Careful not to let it burn.
Note: For me, using lots of a good-tasting tomato sauce is the key to this recipe.
Source: "Tofu Cookery" by Louise Hagler.
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