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Tofu Lasagne

March 7, 2016

The Perfect Sauce

My roux sauce is finally at a standard I am seriously  happy with and would gladly serve to paying customers, even my mother noticed a difference.  My practice, hard work and dedication to cooking has seriously been paying off so for celebration I am going to be sharing with you my tofu lasagne recipe.  The majority of the ingredients are silky smooth including the lasagne sheets when cooked so I added some walnuts for texture and to give it a more robust earthy flavour.



200g silky ready cooked tofu (cubed), 2 tbsps sunflower oil, 1 onion (peeled and chopped), 1 clove (crushed garlic), 250g chopped tomatoes, 1 tsp brown sugar, 2 handfuls fresh spinach (chopped),  3 tsps dried rosemary, 2 tsps dried thyme, 25g unsalted butter, 25g plain flour, 50ml milk, 60g cheddar cheese (grated), salt and pepper, a few cherry tomatoes.



  1. Heat the oil in a large pan over a medium heat.
  2. Heat the onions and garlic until soft add the tomatoes, spinach, sugar and herbs.
  3. Season to taste.
  4. Add the tofu mix in well and set aside.
  5. In a lasagne dish make this the first layer and place lasagne sheets (pre boiled) over the top.
  6. Make the roux sauce.  Melt the butter in a small pan and mix the flour quickly into a thick paste.
  7. Remove from the heat and add the milk whisking away until a soft sauce is formed.
  8. Add the cheese to thicken the sauce and season to taste.
  9. Layer the rest of the lasagne.
  10. Bake in a pre heated oven for 30 minutes.
  11. In the last ten minutes add a little more grated cheese and a few halved cherry tomatoes and spinach on the top.

From → Main Meals

  1. Yum! This looks soooo good. I miss warm, hearty meals that are usually meat based but this looks like a great vegetarian substitute. Must try!

    • LOL Glad you like it. Yeah the tofu really works with a lasagne but that’s why I added walnuts for some more texture. Enjoy!

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