Towering Tofu Lasagna with Eggplant and Zucchini
Towering Tofu Lasagna with Eggplant and Zucchini

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, towering tofu lasagna with eggplant and zucchini. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Towering Tofu Lasagna with Eggplant and Zucchini is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Towering Tofu Lasagna with Eggplant and Zucchini is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
  1. Take 1 block firm tofu
  2. Get 6 slices eggplant (about 1 small or 1/2 larger one)
  3. Get 6 slices zucchini (about 1 small or half-ish a large one)
  4. Take 1 large tomato
  5. Get 2 Tbsp vegetable oil, plus more if needed
  6. Prepare Salt & pepper to taste
  7. Take 1 Tbsp dried Italian herbs
  8. Take 2 cups tomato sauce
  9. Get 1/2 Tbsp fresh ginger, minced (optional)
  10. Make ready 1 handful mozzarella or other melty cheese
Instructions to make Towering Tofu Lasagna with Eggplant and Zucchini:
  1. Wrap tofu in a paper towel and microwave for 1-2 minutes. Discard paper towel and cut into 8 equally thick slices.
  2. Slice zucchini and eggplant into into round slices 1/2 inch or 1 cm thick. Cut the tomato into thinner thin slices.
  3. Heat about 2 Tbsp oil in a frying pan on medium. Lightly fry tofu, eggplant and zucchini slices on both sides until a little browned/a little softened, then sprinkle with salt, pepper and herbs. Add more oil to frying pan if things start to stick. Eggplant tends to need more oil than other things.
  4. Grease a gratin or baking dish with a bit of vegetable oil, and pour in about 1/3 of the tomato sauce. Lay down 4 slices of tofu as the bottom layer with zucchini layer on top of that. Pour over another 1/3 of the sauce. Sprinkle in some fresh ginger here if using.
  5. On top of that, add layer of eggplant & remaining tofu slices. Pour over remaining sauce.
  6. Sprinkle cheese evenly over the lasagna. Lastly, lay the slices of tomato over top. Place in toaster oven or top rack of oven and turn on broil setting. Cook until the cheese melts and slightly browns. I think I baked mine a bit too brown here, but YUM!

So that’s going to wrap it up for this exceptional food towering tofu lasagna with eggplant and zucchini recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!