Go Back

Vegan Tofu Kale Lasagna! Guest Post from One Happy Table!

Note: if you plan to use no-boil lasagna noodles, then preheat your oven to 400, plan to bake the lasagna for 40-50 minutes instead, and do not place any kale on the top layer as it will burn.
Course: Meal/Pasta/Vegan
Author: One Happy Table

Ingredients

  • one box of lasagna noodles prepared per package instructions
  • one jar of your favorite tomato sauce for a vegan option, just make sure the sauce doesn't have any cheese in it
  • about 2 cups of kale
  • two cartons of medium-firm tofu
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • optional 1/2 cup of Daiya vegan cheese or other non-dairy cheese alternative

Instructions

  • Preheat your oven to 375 degrees.
  • Next, dry your tofu. Open the cartons and pour out the water. Place the blocks of tofu onto a large pan or plate lined with paper towels. Once the towels are saturated, replace them with others until the tofu is no longer fully saturating the towels.
  • While you're completing this process, prepare your lasagna noodles.
  • Rinse your kale, being sure to open all the leaves as some tend to fold themselves over. Pat it dry with a towel. Place the kale on a chopping board and remove and discard the leafless stems. With a large knife, coarsely chop the kale and set aside.
  • Return to your blocks of drained tofu and using your hands, crumble them coarsely into a large bowl so that they resemble the consistency of ricotta cheese. Drain the crumbled tofu once more if it looks like it needs it. Use a colander for this. Next, toss the crumbled tofu with the garlic powder and salt and mix well.
  • Once your noodles, tofu and kale are ready, begin the layering process in your 9 x 13-inch pan or similar dish. If you have older kids, they may want to join in on the fun! Layer in this order: noodles, sauce, tofu, kale, noodles, sauce, tofu, kale, etc., until the pan is filled, leaving about 1/4 cup of the kale for garnishing the top layer.
  • Sprinkle the top layer with some vegan cheese (optional) and the remainder of the kale. Place into your preheated oven, uncovered, for about 15-20 minutes or until the sauce is bubbling and the kale on the top layer is crispy. One of the great things about a vegan lasagna is that you don't have to worry about ingredients being cooked through for safety reasons!
  • Serve this dish right out of the oven and watch your kiddos eat kale and tofu before your eyes, perhaps without even knowing it! : )