Exotic Vegetable and Tofu Lasagna
Serves -2
Ingredients
Vegetables - 2 cups (Bell peppers, broccoli, black olives, zucchini)
Lasagna sheets - 6 small sheets (Whole wheat recipe)
Olive oil - 1 1/2 tbsp
Tomatoes - 2
Onion - 2 (small - finely chopped)
Tomato puree - 100ml
Basil - Fist full
Garlic - 2-3 cloves
Cheddar cheese - 1/3 cup, grated ( Parmesan/ Ricotta would add more flavour)
Mozzarella cheese - 3/4 cup, grated
Tofu - 100 g, diced
Salt to taste
Mixed herbs seasoning - 1 1/2 tsp
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| The sauce |
Preparation
- Preheat the oven at 350F/180C
- In a pan with 1 tbsp of olive oil , toss all your vegetables and tofu with about 1/2 tsp of salt on medium flame for a couple of minutes until half done and keep aside
- In a blender add garlic cloves, chopped tomatoes and salt and blend for just about 30 seconds to leave you with a little puree and a few chunks of tomato
- In a separate pan, take 1/2 tbsp of olive oil and saute the onions to this add your blended mixture and cook. Once done add to this the mixed herbs and some salt (You could add your sauce to your vegetables or make separate layers)
- In boiling water, cook your lasagna sheets. Fresh sheets cook in less than 4 minutes in boiling water
- In your chosen pan, pour spoonful of your sauce and spread
- On the sauce, layer your sheet, sprinkle cheddar cheese, vegetables and then your sauce. Repeat this with as many layers you want. End with a layer of the sheet and cover it with the sauce and a mix of the cheddar and mozzarella
- Cover with an aluminium foil (well oiled, to avoid the cheese sticking) and bake for 30 minutes or until the cheese has melted. You can take off the aluminium sheet for the last 10 minutes to help the cheese brown. Once done let it stand for 10-15 minutes and then cut into pieces and serve
Ingredients
- Onion (Big size) - 1
- Finely chopped red, green and yellow bell peppers - 1 of each
- Finely chopped broccoli (Small sized) - 1
- Zucchini (Small sized) -1
- Black Olives(sliced) - 15-20
- Nuts (cashew, walnuts, pecans, almonds) - 1/2 cup
- Garlic - 2-3 cloves
- Tofu - 350g
- Cheddar cheese - 2 tbsp
- Mozzarella cheese - 2 tbsp
- Cottage cheese crushed (optional, you could use additional tofu here) - 150g
- Mixed, dried herbs (rosemary, oregano, thyme, parsley, basil) - 1 tbsp
- All purpose flour - 1 tbsp
- Corn flour - 2 tbsp
- Baking powder (optional) - 1/4 tsp
- Milk - 1 cup
- Olive oil -1 tbsp
- Salt - 2 tsp (or to taste)
Preparation
- Soak the nuts in about 1/2 cup of milk and set them aside for an hour
- In a small bowl, whisk all purpose flour and 1/4 cup of milk and keep aside
- Chop the Zucchini into thin circles and keep aside
- Grease you quiche pan and keep aside
- In a frying pan, heat 1 tbsp of olive oil and add onions and saute til they turn translucent
- Add the broccoli and bell peppers and toss
- Saute for a couple of minutes, then add 2 tsp of mixed herbs and salt and mix well
- Cover and cook for a couple of minutes
- Remove pan from flame, add the flour + milk mixture, mix and keep aside
- Grind the nuts soaked in milk, garlic cloves and cornflour together, then add the tofu and grind again to form a soft paste
- Add the rest of the milk to this paste and mix to get a batter like consistency
- Preheat the oven to 200C / 400F
- Mix 1/4 of this paste into the vegetable mixture and evenly spread this mixture on to your greased pan
- Next lay successive layers of crushed cottage cheese, cheddar cheese and zucchini
- Mix the olives into remaining paste mix and pour evenly. Sprinkle the mozzarella cheese at the end.
- Bake for about 30-40 minutes until the surface turns golden brown and the sides turn crisp
- Allow the Quiche to cool on a wire rack for 5-10 minutes
- Cut into slices and serve (you could serve this with an acidic salad and a light soup to make a full, healthy and delicious meal out of this!)
