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.
I do like tofu. Whole Foods often has barbecued tofu on their hot board, and I can't get enough of it! I've never had it in a lasagna like this before.ReplyDelete
Sometimes tofu is used as a substitute for ricotta cheese. When crumbled it has a similar texture. This was my own creation out of what i had in the house. I like my tofu in slices. The actually tasted quite good. Thanks for your comment Jeff, it made me laugh when you said, I've never had it like this before.. The BBQ tofu sounds delicious!Delete
An interesting recipe. Would have never connected lasagna with tofu and eggplant. I am glad that you loved it.ReplyDelete
I was looking for a way to make a low carb lasagna. In the past I've used zucchini to layer. This time I happened to have an eggplant to use up. So that's how I thought to use eggplant. I chuckled at your comment- that you wouldn't have connected the tofu and eggplant but glad I love it...Delete
That's a creative and simple recipe. I have thinking of making a traditional lasagna lately. Not as healthy as yours, but delicious. Salsa is so delicious. I like Pace's brand here in California.ReplyDelete
I used the salsa because it's lower in calories and fat than spaghetti sauce. I don't think I've ever seen Pace's brand , but I'll look for it.Delete
Wish I liked eggplant. I just can’t take to it.ReplyDelete
Great combination...it looks very tasty!.......Abrazotes, MarcelaReplyDelete
Yum!!!’ Two of my favorite ingredients! Eggplant and tofu!ReplyDelete
This looks so good!
Th a is for sharing at the Homestead Blog Hop! I’ll be making this!
Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday,510. Hope you are having a great week and come back soon!ReplyDelete
I love how you've made making lasagna so easy. It's hard to beat a 5 ingredient dinner!ReplyDelete