Hey! And good day to you ^ ^
Fancy a little something comforting yet classy all the same? How about this original take on lasagne? I was in a bit of a hurry when I had to make it, but was relieved to see that it required no baking, and so in about 20 minutes, I had this little number awaiting me. Fantasmic!
Deconstructed Tofu Lasagne
(Serves 1, easily peasily doubled, tripled or multiplied by as much as you want!)
120-150g firm tofu, drained, patted dry with kitchen towel and chopped into rectangles
1 tbsp finely grated parmesan
Salt and black pepper for seasoning
1 tbsp olive oil, divided
1 portobello mushrooms (same as breakfast mushrooms, I'm sure!), thickly sliced
50g cherry tomatoes (I used four), washed and kept whole
1 small/half a garlic clove, finely chopped
1 tbsp balsamic vinegar + a splash of water
A small handful fresh basil leaves
2-3 pasta sheets
- Start by preparing the tofu. Mix parmesan salt and pepper and have on a plate. Cut the tofu into rectangles (about 1-2cm), pat them dry with some kitchen towel. Heat 1/2 tbsp oil in a frying pan. Dip the pieces of tofu into the parmesan mixture and fry until golden. Set aside.
- In the meantime, cook up water for the lasagne sheets and cook according to the instructions on the packet, for about 7-10 minutes.
- Heat up the remaining oil in another pan, and add the mushrooms, garlic and cherry tomatoes. Cook until the mushrooms have started to release their juices and the cherry tomatoes are blistered.
- Once the lasagne sheets are cooked, strain, and pour in a little olive oil to keep them from sticking together.
- In the pan with the mushrooms, add the balsamic vinegar and a splash of water along with the basil and cool for a couple of minutes until it starts to bubble and thicken.
- Now, it's composing time! Plate up the vegetables, tofu and pasta sheets in layers, and spoon over the balsamic sauce, garnish with a little fresh basil, and enjoy!
From Season to Season, p. 46