Turkey, turkey, turkey. Yes, I said it! I’m sure you had plenty of it over the Thanksgiving holiday and are now probably tired of it. Well, how about trying something a little bit different? How about another food that starts with the letter “t?” Tofu anyone? Tofu is “low in calories, contains iron, is cholesterol-free,” and is a versatile ingredient that can be added into most any recipe (from a delectable dessert to a spicy sauce) because of its minimal flavor. Rolled Tofu Lasagna is a staple in our home. I usually prepare it at least four times a month. My family just can’t seem to get enough of it and surprisingly, the children eat it up and come running back for more. This recipe is extremely quick. There is no chopping or cutting…oops, there is a little grating, but don’t let that stop you from making this delicious meal. Moms, give this a try. I guarantee you will want to add this recipe to your cookbook.
Tofu Lasagna Rolls
8 lasagna noodles
1 recipe Tofu Filling (shown below)
3 cups grated mozzarella
1 jar of Newman’s Marinara Sauce
Set oven temperature to 350 degrees. Spray or butter your baking dish and spread about 1/3 cup of marinara sauce on the bottom of the pan. Set aside. Fill a large pot with water and heat until the water is boiling. While waiting for the water to boil, begin preparing your tofu filling following the directions below. Place the lasagna noodles into the pot of boiling water and cook for about 6-7 minutes. Remove the noodles from the water and place them, unfolded, on a paper or cloth towel on your working surface. The towel will absorb the excess water. Pour about 1/4 cup of mozzarella over each noodle. Evenly place the tofu filling on top of the mozzarella covering each noodle. Starting from one end of a noodle, roll from one end to the other (like a “jellyroll”), while holding the mozzarella and tofu filing in place with your fingers. Carefully place the rolled noodle in the baking pan, on its side, with the noodle side showing. Be sure to make room for the other rolled noodles to follow. Continue the same steps for the remaining noodles. After all of the rolls are place in the baking dish, pour the remaining sauce over the rolls. Cover the baking pan with foil and bake for 55 minutes. Remove baking pan from the oven and add the remaining one cup of mozzarella over the top of the rolls. Cover with the foil and return to the oven to bake for another 5-8 minutes.
Tofu Filling
1lb hard Chinese-style tofu or extra-firm silken Japanese-style tofu
1/3 cup olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry basil
1 tsp. dry oregano
Completely drain the water from the tofu and place in a medium sized bowl. Gently mash the tofu with a fork until it is all crumbled. Add to the tofu the olive oil, garlic powder, onion powder, basil, and oregano and mix until well blended. Set aside.
Recipes adapted from Vegetarian Times 1996.
Related posts:
15 Days Left 
8 Days Left 
2 Days Left 
