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Tofu Kale Lasagna

(recipe, Terry Walters)


This is one of my most requested recipes, and not just because it's my daughter's favorite. Tofu can be used to achieve many different tastes and textures in lasagna. I've used fresh firm tofu in this version, but you can substitute silken tofu for a cheesier texture or freeze your tofu first for a meatier texture.


  1. 5 to 7 sundried tomatoes
  2. 12 lasagna noodles
  3. 4 garlic cloves, minced
  4. 1 large onion, chopped
  5. 6 Tbsp. extra-virgin olive oil
  6. 8 to 10 oz. cremini mushrooms, sliced
  7. 2 lb. fresh firm tofu
  8. 2 Tbsp. mirin
  9. 2 tsp. dried basil
  10. 2 tsp. dried parsley
  11. 2 bunches kale, finely chopped
  12. Sea salt and freshly ground black pepper
  13. 5 cups tomato sauce
  14. 1½ cups grated soy or rice mozzarella


  1. Preheat the oven to 375 degrees.
  2. In a small bowl, soak the sundried tomatoes in enough hot water to cover. When soft, drain, chop, and set aside.
  3. Cook the lasagna noodles until just soft. Drain and set aside.
  4. In a large pot over medium heat, sauté the garlic and onions until soft. Add the mushrooms and sauté 3 minutes. Drain the tofu, wrap in towels, press to remove excess water and crumble into pot. Add the mirin, sundried tomatoes, basil, and parsley, and sauté 5 minutes. Fold in the kale, cover, and cook 3 minutes. Season to taste with salt and pepper and remove from heat.
  5. Spread ½ cup tomato sauce over the bottom of a 9-inch-by-12-inch lasagna pan. Place a single layer of noodles over the sauce and cover with half the kale mixture. Cover with 1½ cups tomato sauce. Sprinkle with ½ cup soy cheese. Cover with another layer of noodles and remaining kale and tofu. Add 1½ cups sauce, ½ cup soy mozzarella, and a final layer of noodles, ½ cup sauce, and the remaining mozzarella.
  6. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving.


Variation: For a meatier texture, freeze the tofu first, then defrost, press out excess liquid, place in a food processor, and process to crumble. Add to the filling as described above. Add extra liquid before adding kale — I use 1/2 cup tomato sauce thinned with 1/2 cup water. Add an additional cup of sauce to the tofu mixture to season. Add kale and proceed as above.