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.
- 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
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.
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