Get the Recipe: 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.
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
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 cups kale, de-stemmed and chopped
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
Equipment
- Conventional oven
- Frying pan
- Saucepan
- Rectangular dish
Instructions
- Preheat the oven to 200 degrees C/400 F.
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 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.
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.
Video
Calories: 323kcal, Carbohydrates: 60g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Sodium: 525mg, Potassium: 479mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2815IU, Vitamin C: 40mg, Calcium: 238mg, Iron: 2mg