tofu lasagna

This Tofu Parmesan Bake has layers of pressed tofu with spinach, cheese and marinara sauce for the perfect comfort food dinner.  Vegan Parmigiana Nutfree. Gluten-free option

Baked Tofu Parmesan

olive oil (for greasing the dish)

marinara sauce

vegan cheese shreds.

Italian seasoning

garlic powder

onion powder

red pepper flakes

salt

black pepper

bread crumbs (use gluten-free breadcrumbs if needed or coarsely crushed oats)

olive oil

Vegan parmesan, Pepper flakes and fresh basil torn into small pieces for garnish

Press and slice the tofu if you haven’t already and set aside.

Make the spinach cheese filling by mixing all of the ingredients that are listed under filling until mixed well.

Start layering your parmesan bake. Use a small baking dish because this makes a small serving. I used a 8.5 by 6.5-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly. then top it with tofu slices.

Top the tofu with more pasta sauce then add a third or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.

I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer,  add some of the leftover pasta sauce in small spoonfuls all over. Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F(220c) for 25 minutes or until the top is starting to get golden and is bubbly.

Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve. Serve with warm garlic bread or over spaghetti.

Store refrigerated for upto 3 days. Freeze for upto a month

Vegan Tofu Spinach Lasagna

lasagna noodles (I used whole wheat)

onion (minced)

oz frozen spinach

box firm tofu (14 ounces)

box extra-firm tofu (14 ounces)

McKay's vegan chicken seasoning

nutritional yeast flakes

lemon juice

Daiya mozzarella vegan cheese (divided in half)

vegan marinara (24 ounces)

Cook lasagna noodles according to package instructions to al dente.

Saute finely chopped onion with several tablespoons of water in a saucepan until onion is clear, or nearly so.

Thaw frozen spinach by either warming it on the stove, or in a microwave for 1 minute, 30 seconds.

Place tofu in mixing bowl, and crumble with a fork. Add chicken seasoning, Italian seasoning, nutritional yeast flakes, garlic powder, salt, lemon juice, and about 1/2 of the Daiya cheese to tofu in mixing bowl. Mix well. Then add your thawed spinach and sauteed onions. Mix again.

Spread a thick layer of marinara sauce on the bottom of a 9.5 X 16 in baking dish. I used my pyrex 3 quart oblong casserole dish. Place 3 lasagna noodles lengthwise, side by side. Layer noodles, sauce, and tofu mixture, repeating about 5 times. Top with remaining half of Daiya mozzarella. Cover dish with aluminum foil and bake at 350 degrees F for about 20 minutes. Remove cover and broil for about 1-3 minutes (or just until your Daiya cheese has started to melt).

Serve hot.

Top 2 tofu lasagna recipes from across the web

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Baked Tofu Parmesan

Vegan Tofu Spinach Lasagna

Top 2 tofu lasagna recipes from across the web

The most viewed tofu lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Tofu Parmesan

Vegan Tofu Spinach Lasagna

The most viewed tofu lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine