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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: tofu

Would you ever eat lasagna with TOFU in it?  Yah, me neither… that is until I made this recipe!  It’s seriously fabulous, and if I didn’t make it, I would have NO idea that tofu stood in place of  the ricotta.  Be brave, try it!  You’ll be glad you did!

To start out, get your Tofu Ricotta ready:

2 lb extra-firm tofu
4 tsp lemon juice
2 clove garlic
1/2 tsp salt
pinch ground black pepper
15-20 fresh basil leaves, chopped finely
4 tsp olive oil
1/2 cup Nutritional Yeast

Directions
1.in large bowl, mush up tofu with hands, until crumbly

2.add lemon juice, garlic, salt, pepper, basil

3.mush with hands again until reach consistency of ricotta cheese, 2 – 5 mins

4.add olive oil, stir with fork

5.add nutritional yeast and mix everything together with a fork

6.refrigerate until ready to use

Next, if you love Parmesean Cheese like I do, make this Almesan to replace it:

1/4 cup slivered or sliced almonds

1 Tbsp toasted sesame seeds

1/8 tsp salt

1/4 tsp lemon zest

Combine all ingredients in blender or food processor and pulse until everything turns to tiny crumbles.  Set aside.

Now, onto the big recipe for the Lasagna:

2 (28-oz) jars/cans of marinara sauce of your choice (my favorite is Trader Joe’s)- sometimes I feel ambitious and make my own, but I love TJ’s just the same!

1-pound package lasagna noodles, cooked according to package directions (if not using no-boil, which are my favorite)

2 pounds spinach or a mix of other greens

1lb mushrooms

2 Tbsp olive oil (I only used 1Tbsp)

Salt & Pepper

Directions:

Preheat oven to 375 degrees.  Have ready a 9×13 inch pan, lined with a double layer of foil.  Wash the spinach well, and place in a steamer basket in a large pot.  Cover and steam for 8-10 minutes until the spinach is wilted and a deep green.  Uncover and remove from heat, allowing the spinach to cool to the touch.  Squeeze handfuls of the spinach to remove the excess water and chop coarsely.  Toss with the olive oil and season with a little salt & pepper.

Thinly slice mushrooms and sautee them in a little bit of olive oil until all of the moisture has evaporated and they are browned and tender.  Remove from heat and let cool.

Add the cooled spinach and mushrooms to the tofu ricotta mixture.

Ladle about 1/2 cup of marinara sauce into the bottom of the pan and layer with 5-6 noodles.  Add about half of the tofu ricotta mixture, and about 1/3 of the sauce.  Add another layer of noodles (4-5), the rest of the ricotta and another 1/3 of the sauce.  Top with the remaining noodles, then top the noodles with remaining sauce.

If using uncooked noodles, gently pour 1 cup of warm water over the top of the assembled lasagna, being careful to pour into the gaps between the noodles and edges of the pan as well.  Skip this step if using cooked noodles.

If you wish, generously sprinkle the Almesan on top before baking.

Tightly cover foil over the top of the pan and bake for 30-35 minutes in preheated oven, until the pasta is tender.  Then remove the foil and bake for another 20 minutes until edges of the noodles are slightly browned and the sauce is bubbling.  Allow to cool for 10 minutes before slicing.  Best if served with additional marinara sauce.

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We love a good treat on Sunday.  Today I decided to make some brownies. And boy, was I glad I did!  They were so fudgy, dense and gooey… perfect texture for a good brownie, in my opinion!  My husband even said they tasted exactly like one of his favorite Sunday treats, Wacky Cake, that his mom would make when he was younger.

Deluxe Cocoa Brownies (adapted from Vegan Cookies Invade Your Cookie Jar)

3 oz firm silken tofu (1/4 of the package)- make sure you drain the tofu first

1/4 cup almond (or any other non-dairy milk)

1/2 cup canola oil (I used 1/4 cup applesauce and 1/4 cup grapeseed oil)

1 cup sugar (I use raw, turbinado sugar)

2 tsp vanilla

1 cup flour (I used 3/4 cups whole wheat flour)

1/2 cup unsweetened cocoa powder

1 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp salt

I added 1 cup chopped walnuts and 3/4 cup semi-sweet chocolate chips to ours- SO GOOD!

1.  Preheat oven to 325 degrees.  Line an 8×8 inch pan with parchment paper (or lightly grease it).

2.  Puree the tofu, milk, and oil in a blender or food processor until smooth and fluffy.  Use a spatula to scrape down the sides to make sure you get everything.

3.  Transfer the tofu mixture to a mixing bowl.  Use a fork to vigorously mix in the sugar.  Add vanilla.

4.  Sift in the flour (make sure you SIFT so you don’t get clumps of cornstarch!), baking powder and salt.  Use a spatula to fold and mix batter until smooth.  Fold in nuts and chocolate chips if you’re adding them.  Transfer the batter to the baking pan and smooth out the top.  It’s okay if the batter doesn’t sink all the way into the sides and edges of the pan, as it will spread during baking.

5.  Bake brownies for 30-32 minutes, remove pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.

We LOVE this recipe.. Try it!!!

Sweet Sesame Tofu

14 oz. extra firm organic tofu
2 Tablespoons sesame oil
2 teaspoons finely minced garlic
2 teaspoons finely grated ginger root
1 cup green onions, sliced and separated (white part from green part)
3 Tablespoons vegetable broth
1 1/2 Tablespoons soy sauce or tamari
1 Tablespoon honey
1 teaspoon white or black sesame seeds, toasted

Remove tofu from package and drain well.  Cut tofu into slices about 3/4-1 inch thick.  Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut the tofu into square cubes.

Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it.  Add oil and heat until shimmering.  then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion.  Cook, stirring occasionally, until the tofu is quite browned.  Helpful hint:  it’s more effective to cook at a lower heat for longer amount of time.

When tofu is well browned, add the broth and cook, stirring, until it is mostly evaporated.  Add the green parts of green onions and cook about 1-2 minutes.  Add soy sauce or tamari and stir to distribute.  Turn off heat.  Add honey and sesame seeds.  Stir to distribute.  Serve warm over rice, with a fresh side salad and fruit.

Recipe courtesy of Green Shakes and Giggles