Delicious Tofu Lasagna rolls the whole family will love. Loaded with hidden veggies, easy-to-make and fun to eat!
Rich, saucy, and packed with protein.
These hearty rolls are customizable, satisfying, and comforting. See below for the recipe and step-by-step photos.
1 1/2 Cup Chopped Zucchini
1/4 Cup Fresh Parsley
1/4 Cup Broccoli Rabe (or sub with spinach)
1/2 Cup Vegetable Stock
2 Packs Firm Tofu, pressed and mashed
2 Tbl Chopped Chive
2 Tbl Minced Garlic
1 1/2 Tbl Soy sauce
1 tsp Onion Powder
1 1/2 tsp Salt
2 1/2 Cups Italian Herb Tomato Sauce
Vegan Sour Cream (or sub with cream cheese or becchamel sauce)
Grated or sliced Vegan cheese
Cook your Lasagna following the package instructions. In the meantime; mince zucchini, parsley, broccoli rabe, vegetable stock, and chive in a food processor.
Preheat oven to 360ºF.
Heat a skillet on medium heat, then coat with coconut oil. Add garlic and saute until fragrant, then mix in your minced greens and seasonings and cook for 3 to 4 minutes, stirring frequently.
Fold in the mashed tofu and allow to cook for 5 minutes, stirring every minute. Add the Soy sauce, onion powder, salt and 1/2 cup tomato sauce, mix and cook fo 5 minutes, stirring in between.
Remove from heat and start to assemble your Lasagna rolls.
Arrange Lasagna noodles in a single layer, spread each noodle with Vegan Sour Cream (or spread of choice), add approx 1/4 cup cooked tofu down the center, and top with small spoonfuls of tomato sauce. Roll them up, place them standing up in a baking dish, cover the top with 3/4 jar tomato sauce, grated vegan cheese, parsley and nutritional yeast.
Bake for approximately 20 minutes, or until the cheese is melted. Remove from the oven and allow to cool for a few minutes before serving.