If you are looking for a tasty plant-based meal because you are running out of ideas, try my eggplant tofu lasagna.
Do you love lasagna but don't wan't the carbs or the dairy?
Eggplant, tofu, and chunky salsa are the ingredients in this weight watcher friendly main course.
I sliced the eggplant using a mandolin which yielded nice thin slices of eggplant and then I set the slices aside. I then sauteed sliced onions and slabs of tofu in a little olive oil. Finally, I opened a jar of organic chunky salsa and layered everything to make a gluten-free, dairy-free, noodle-free lasagna which sliced beautifully.
How did it taste? Fabulous!
My favorite salsa is organic chunky salsa from Aldi. It has lots of onions, tomatoes, peppers, etc. and comes in mild, medium, or hot.
It tastes great with the eggplant and the tofu and onions.
Author: Judee Algazi
Prep Time: 10-15 minutes
Saute Time: 10 minutes
Bake Time: 45 minutes
1 large eggplant, peeled and sliced thin
olive oil spray
2 cups of sliced onions in half moons
12 ounces of extra firm tofu, drained and cut into slabs
1 12 ounce jar of chunky salsa
Pre-heat the oven to 350 degrees.
Use a mandolin slicer to slice the eggplant into very thin slices and set aside. Spray a large skillet with a little oil. Add onions and sauté, stirring for about 5 minutes. Add tofu and a little more olive oil spray and continue cooking for another 5 minutes covered. Turn off the heat. Assemble ingredients to make lasagna according to the following directions:
Using a pyrex baking dish, begin by adding chunky salsa to cover the bottom. Add a layer of eggplant, a layer of tofu and onions, and repeat until done. Add 1/4 cup of water to the salsa jar and pour over the top. Bake at 350 for 45 minutes.
This delicious lasagna has about 1 point per slice on the blue WW program, is plant-based, gluten-free, and dairy free.
It seems like it sounds a little strange to some of my readers.
I really liked it, but I am a vegan, and I am on WW so I try to cut back on more fattening versions.