 |
|
|
Stacked Veggie and Tofu Lasagna
(Serves 4)
1 medium eggplant, peeled
1 large or 2 medium zucchini
2 red peppers
4 portabella mushrooms, stems removed and cleaned
2 cloves garlic, chopped
1 lb extra firm tofu
2 cups tomato sauce of your choice
Oil for brushing
Salt, pepper and Italian seasoning
Slice the tofu in ½ inch sliced. Put tofu on paper or clean cloth towel. Place plate on top, then weight with cans of beans or something else heavy. Let sit for at least a half hour. The towel may need to be changed if too wet, so check it occasionally.
Slice the eggplant and zucchini lengthwise in Ό slices. Brush with olive oil, sprinkle with salt and pepper and Italian seasoning, if using. Broil until slightly browned, turn vegetables over and repeat.
Cut peppers in four even pieces, lengthwise, discard seeds then cut little slits at the top and bottom to that they can lay flat. Broil, skin side up until skin browns and bubbles. Immediately take out of oven and cover with foil to create a steam room. Let sit for a few minutes until peppers can be handled. This will allow you to remove the skins (they should just peel off) and slightly cook the pepper.
Brush underside of mushrooms with olive oil, sprinkle with pepper and chopped garlic. Broil until slightly browned. Turn mushroom over, brush with a little oil and broil other side.
Brush tofu with olive oil sprinkle with salt and pepper. Sear in a hot oiled pan, preferably cast iron, until slightly browned. Turn tofu over and sear other side.
Lightly oil 8 X 8 glass dish. Layer veggies, tofu and sauce any way that you would like I find it the best to put the zucchini on the bottom, the tofu in the middle and put the tomato sauce both on the top of the tofu and very top, as the last layer. Then cover with a plate that fits inside the glass dish and again weight the whole thing. Place the baking dish at a slight angle buy resting one end on a cutting board or something else about 2 thick. Let sit or 30 60 minutes. Carefully pour off excess liquid or use a baster to remove it. Serve room temperate and slice into four pieces.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or brenda@seedstochange.com.
|
|
