Vegan Lasagna With Tofu (Gluten-free & Oil-free)
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. Gluten-free and oil-free.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 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
- 1.5 cups plant based milk
- 2 tbsp gluten-free flour
- 1 tsp arrowroot powder
- 1 tbsp tamari
- 8 gluten-free lasagna sheets
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.
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.
Calories: 321kcal | Carbohydrates: 60g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 525mg | Potassium: 470mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2815IU | Vitamin C: 40mg | Calcium: 238mg | Iron: 2mg