An invite to play with tofu was too good to pass up. Today’s food for fun post is a collaboration with three other fun-loving bloggers. Shanna, of Curls and Carrots, pulled me into a “cooking through the alphabet” game she plays with Sofia over at Papaya Pieces and Amanda of What’s Cooking. I’ve jumped in at T, which was assigned to Tofu.
Showcasing a soyfood works as I’ve been Minnesota Soybean’s spokesperson of sorts for nearly 20 years. Soyfoods have appeared here at food for fun, with mentions of Minnesota Soybean’s Real Story blog, presentations I’ve done, and soy recipes I’ve tried just for fun.
Timing couldn’t be better, as my oldest daughter has asked to give vegetarianism a try and I want to give her a taste of dinner options beyond cheese pizza. Though she’s not a particularly adventuresome eater, I wondered if tofu lasagna might be a win with her.
Shanna’s invitation and wanting to feed my daughter a vegetarian meal converged into one task: find a simple yet amazing tofu lasagna recipe.
Simple was key as, like most folks, there’s limited time for dinner prep on weeknights. Turning to my bookshelf, I found lasagna recipes with crazy-long ingredient lists and even one that required béchamel sauce, neither of which were happening on my watch. This recipe had to be as simple as noodles, tofu, tomato sauce, and cheese.
Tofu in the American Kitchen, a slim volume picked up on a food editor tour of the Illinois Center for Soyfoods, had what I needed. While following the general process, I did a fair amount of pinching and dashing when it came to ingredient quantities and order of layering.
It made for a lovely lasagna–cheesy, saucy, warm, comforting. Better yet: the tofu passed easily for ricotta cheese. Told only it was lasagna, my daughter eagerly downed her first bites, declaring it the best lasagna she’d ever had. Knowing me as she does, though, she reassessed and looked me squarely in the eye.
“Mom. I’d be angry at you if I didn’t like this, but I’m going to guess what’s in here, ok?”
“And tomato sauce.”
Busted! But she didn’t mind and even requested that we serve it at her birthday party. (Though that day is months out and I can see her changing her mind at least a half-dozen times before then.)
For now, I’m happy that a tofu recipe passed muster with an 11-year-old. Thank you Shanna, Sofia, and Amanda for including me in your adventure! (Click on their names for their tantalizingly terrific tofu recipes.)
- 2 (26-ounce) jars spaghetti sauce
- 1 pound lasagna noodles (I used no-boil)
- 1 pound firm tofu, drained and mashed
- 4 cups part-skim mozzarella cheese
- 1/2 cup water (increase to 1 if using standard lasagna noodles)
- Grated Parmesan cheese, if desired
Heat oven to 350ºF.
Cover bottom of 13×9-inch pan with portion of sauce. Top with layer of noodles and another layer of sauce. Sprinkle with tofu, then mozzarella. Continue layering noodles, sauce, tofu, and mozzarella, ending with cheese. Rinse sauce jars with water; pour mixture around outside edge of pan. Cover with foil; bake 1 hour or until noodles are tender. Uncover; bake 15 minutes longer to allow some sauce to evaporate. Let stand 10 minutes before cutting and serving. Sprinkle with Parmesan. Makes 8 servings.