Vegan Lasagna With Tofu
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, at the top of the list of dishes I refused to eat I placed lasagna.
It just never appealed to me, no matter how much my mum tried to align it with my preferences. These days? A solid vegan lasagna is not something I can ever say no to.
This one is my go-to recipe. Don’t feel put off if you don’t like tofu because chances are, you could change your mind!
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. Rather clumsy, too. The recipe requires no complicated preparation methods, no waiting around, and most 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 that it’s rather unconventional, even for a vegan lasagna, as most recipes use lentils or TVP/soy mince. But I used tofu for something a little different.
Tofu requires a lot less preparation time than lentils, and is still a high-protein, wholesome ingredient. 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 how you prepare it.
Oil-free bechamel sauce
Yet it’s my fave 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. And, you don’t need cashews/a blender either!
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!
What you’ll need
- Onion: either red or white will work.
- Mushrooms of your choice.
- Firm tofu.
- Tomato paste.
- Chopped tomatoes.
- (Smoked) paprika.
- Garlic granules.
- Kale – any variety of your choice.
- Plant based milk – any unsweetened variety of your choice.
- Gluten-free flour.
- Arrowroot powder. Cornstarch works too.
- Tamari. Or soy sauce/coconut aminos.
- Gluten-free lasagna sheets.
How to make this easy lasagna
You will be surprised by how straightforward it is!
STEP 1: Preheat the oven to 200 degrees C/400 F.
STEP 2: 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.
STEP 3: Pour in the chopped tomatoes together, seasoning with paprika and garlic granules. Simmer, stirring occasionally for 3-4 minutes.
STEP 4: At the last minute, stir through the kale to allow it to wilt.
STEP 4: Prepare the bechamel sauce. Add the plant based milk, gluten-free flour, arrowroot powder and tamari to a saucepan and whisk slowly over a low-medium heat for 4-5 minutes, or until the sauce thickens.
STEP 5: 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.
STEP 6: Bake in the preheated oven for around 25-30 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.
Get the Recipe: Vegan Lasagna With Tofu (Gluten-free & Oil-free)
- 1 medium onion, chopped
- 150 g mushrooms, chopped
- 200 g firm tofu, crumbled
- 2 tbsp tomato paste
- 1/2 can chopped tomatoes
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 cups kale, de-stemmed and chopped
- 1.5 cups plant based milk
- 2 tbsp gluten-free flour
- 1 tsp arrowroot powder
- 1 tbsp tamari
- 8 gluten-free lasagna sheets
- Conventional oven
- Frying pan
- Rectangular dish
- Preheat the oven to 200 degrees C/400 F.
- 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 chopped tomatoes together, seasoning with paprika and garlic granules. Simmer, stirring occasionally for 3-4 minutes.
- At the last minute, stir through the kale to allow it to wilt.
Oil-free bechamel sauce
- Add the plant based milk, gluten-free flour, arrowroot powder and tamari to a saucepan and whisk 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.