This vegan lasagna with tofu is a comfort food classic that everyone will enjoy. It is made with tofu and mushrooms in a flavourful tomato sauce, and a 4-ingredient homemade bechamel sauce. Great for Christmas and Thanksgiving. Gluten-free and oil-free.
Did you know that I used to be a fussy eater? I can’t quite believe it either. After all, right now if something is vegan the chances are I will eat it. But back in the day, the list of dishes I refused to eat is lasagna.
It just never appealed to me, no matter how much my mum tried to align it with my preferences. Right now? Vegan lasagna is not something I can ever say no to.
And this happens to be my go-to recipe. If you’re a fan like myself, be sure to save this vegan lasagna with tofu for later because you deffo need it in your life.
Vegan lasagna with tofu
What’s special about this lasagna is, first of all, how easy it is. Believe it or not, but it’s ready in under an hour! That’s accounting for the fact that I am an incredibly slow cook. (Clumsy, too). However, this lasagna requires no complicated preparation methods, no waiting around, likely no ingredients you don’t have in your cupboards already.
Furthermore, this is a great option for meal prep. It is easy to leave in the fridge – simply store it in an airtight container for up to 4 days and just reheat as required. Because after all, who doesn’t love comforting, flavourful lasagna in the middle of a busy day?!
The main ingredient of the sauce is tofu. I know, it’s unconventional even for a vegan lasagna as most recipes use lentils or meat-free mince. But I used tofu for something a little different.
It is still a whole food ingredient, and requires less preparation time than lentils. In other words, a bit of a win-win situation. Plus, the texture of crumbled tofu is wonderful, resembling that of mince. While a lot of people think tofu is ‘gross’, it all ultimately comes down to preparation.
Oil-free bechamel sauce
Yet it is the bechamel sauce that really tales this lasagna to the next level. Of course, it’s quite easy to find vegan store-brought versions these days. But with just an extra five minutes, you can also make your own with just 4 ingredients – those being plant based milk, gluten-free flour, arrowroot powder and tamari. It’s cheaper, healthier and in my opinion, tastes even better.
Making the white sauce is as easy as stirring the ingredients over a low-medium heat until it thickens. If you want to make the final dish a little bit more indulgent, feel free to throw in some vegan cheese!
How to make this easy lasagna
You will be surprised by how straightforward it is!
- Preheat the oven to 200 degrees C/400 F.
- Make the tofu filling. Add the onion and mushrooms to a non-stick frying pan. Cook for around 2 minutes until they begin to soften, then add the tofu and tomato paste and stir for a further 2-3 minutes.
- Pour in the tomato sauce together with the kale and paprika. Season to taste with salt and black pepper, and continue simmering for a further 3-4 minutes.
- Prepare the bechamel sauce. Add the plant based milk, flour, arrowroot powder and tamari to a saucepan and stir slowly over a low-medium heat for 4-5 minutes, or until the sauce thickens.
- Assemble the lasagna. Start by adding a layer of lasagna sheets to a rectangular dish, followed by a layer of the tofu sauce and the bechamel. Continue until the you reach the top of the dish.
- Bake in the preheated oven for around 25 minutes. Serve immediately, or store in an air-tight container for up to 4 days.
Tips and substitutions.
- You can use tempeh instead of tofu for an equally delicious result.
- For a low-carb version, use strips of zucchini instead of lasagna sheets, but keep in mind this will only require around 15 minutes in the oven.
- Serve by itself, or with a couple of servings of vegetables on the side.
- If you want a cheesier bechamel, add either nutritional yeast or grated vegan cheese to the sauce.
Other vegan pasta recipes
- Vegetable and mushroom pasta
- Creamy pumpkin pasta
- One pot chickpea pasta
- Creamy tofu pasta
- Simple pasta bake with tofu
Let me know in the comments: what’s a food you used to hate but now love? If you give this vegan lasagna with tofu a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.
Vegan Lasagna With Tofu (Gluten-free & Oil-free)
Equipment
- Conventional oven
- Frying pan
- Saucepan
- Rectangular dish
Ingredients
Tofu filling
- 1 medium onion chopped
- 150 g mushrooms chopped
- 200 g firm tofu crumbled
- 2 tbsp tomato paste
- 1/2 can chopped tomatoes
- 1.5 cups kale de-stemmed and chopped
- 1/2 tsp smoked paprika
- salt and pepper to taste
Bechamel sauce
- 1.5 cups plant based milk
- 2 tbsp gluten-free flour
- 1 tsp arrowroot powder
- 1 tbsp tamari
Lasagna
- 8 gluten-free lasagna sheets
Instructions
- Preheat the oven to 200 degrees C/400 F.
Tofu filling
- Make the tofu filling. Add the onion and mushrooms to a non-stick frying pan. Cook for around 2 minutes until they begin to soften, then add the tofu and tomato paste and stir for a further 2-3 minutes.
- Pour in the tomato sauce together with the kale and paprika. Season to taste with salt and black pepper, and continue simmering for a further 3-4 minutes.
Oil-free bechamel sauce
- Prepare the bechamel sauce. Add the plant based milk, flour, arrowroot powder and tamari to a saucepan and stir slowly over a low-medium heat for 4-5 minutes, or until the sauce thickens.
Lasagna
- Assemble the lasagna. Start by adding a layer of lasagna sheets to a rectangular dish, followed by a layer of the tofu sauce and the bechamel. Continue until the you reach the top of the dish.
- Bake in the preheated oven for around 25 minutes. Serve immediately, or store in an air-tight container for up to 4 days.
Nutrition
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