Prep 1 hr
Cook 45 mins
This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!
- 396.89 g extra firm tofu (press out liquid & slice very thinly)
- 118.29 ml textured vegetable protein (texturized vegetable protein)
- 118.29 ml vegetable broth (from boullion)
- 4.92 ml fennel
- 1 jar pasta sauce (I use Prego mushroom)
- 29.58 ml olive oil
- 283.49 g frozen chopped spinach, thawed
- 226.79 g mushrooms, sliced
- 1.23 ml Molly McButter (approx 2 shakes) (optional)
- 1.23 ml garlic granules
- 2.46 ml dried parsley flakes
- 226.79 g fat-free cottage cheese
- 59.14 ml egg substitute
- 226.79 g mozzarella cheese, grated
- dried chipotle powder (McCormick Brand) (optional)
- salt & pepper
- Press tofu under heavy weight for approx.
- 1 hour to remove the liquid-- will make thinly slicing much easier.
- Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
- Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
- In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
- In a food processor, puree cottage cheese w/ egg substitute.
- Add sauted vegetables& process just to combine.
- Slice tofu thinly for use as"lasagna noodles".
- Start w/ a layer of sauce on the bottom of a 9x13 pan.
- Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
- You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.
This was my first adventure with tofu.. and I LOVED this!! I didn't have any TVP, so I crumbled up two Morningstar Mushroom Burgers. I did use two packages of spinach, because I like spinach, 2 or 3 egg whites, because I didn't have egg substitute, and I don't have a food processor, so the vegies all stayed as. This was PERFECT!!! And best of all, low calorie, and guilt free! Thanks so much for posting!!
I really liked this recipe. I added some onion to step 5. I thought it was a little bland, but I should have added more of the chipotle spice, garlic, and salt. The 9x13 pan was a little large because I couldn't get 3 layers, but I did get 2. Next time I believe that I will add a bell pepper, more onion, and use a smaller pan. I served it with a side salad. Good recipe. I will be making this again.
Excellent!! I loved the flavors and this dish is fairly easy to put together. I used beef broth instead of vegetable broth to reconstitute the TVP, did not use chipotle powder. and added 1 small onion, 2 celery ribs and 1 carrot all small diced and added to step 5 just to get more veggies into my diet. Also only used 1 teaspoon olive oil to coat the bottom of my pan. Honestly I don't know how you slice the tofu thin enough to get 3 layers in 9x13 Pan. I could only get 2 sparcely spread layers. I didn't mix my vegetable mix in with the cheese mix, I layered them in seperately. Depending on the brand of pasta sauce used, salt may not need to be added to each layer. Be sure to taste before adding extra salt to your dish. I had to read CeeCee's recipe and you definately have your own recipe here. I think its just wonderful and will definately be a staple for me. I also liked the fact you are using TVP instead of ground beef, so much healthier. All the way around this is a very healthy, tasty dish. I rate this one 10 stars.