I’ve never tried tofu before so I decided to give this recipe a go to see what it tasted like. Turns out it’s very bland so this recipe needs a bit of seasoning.
Tofu and Spinach bake
Heat one tablespoon of olive oil in a saucepan and fry one finely chopped onion and one finely chopped garlic until soft. Add two 400g tins of chopped tomatoes, season and bring to the boil. Simmer for 10 minutes.
Meanwhile, fry one more finely chopped garlic in a saucepan and add 400g of spinach. Wilt and drain the excess liquid. Hand blend a pack of 349g silken tofu until smooth and add to the spinach with a pinch of nutmeg. Allow to cool.
Preheat oven to 200C and layer the bottom of a baking dish with half the tomato mixture. Divide the spinach mixture between 300g of lasagne sheets, roll up and place in the baking dish. Pour the remaining tomato mixture on top and bake for 30 minutes. Then sprinkle four tablespoons of breadcrumbs mixed with one more finely chopped garlic on top of the lasagne and drizzle with olive oil. Bake for a further 10 minutes and serve with salad.