Tag Archives: tofu

Eggplant Lasagna Rolls (from Minimalist Baker)

Eggplant Lasagna Rolls | Healthy, vegan, vegetarian, plant-based, gluten-free, dairy-free

This recipe is straight from Minimalist Baker, an amazing recipe resource. People that dislike both tofu and eggplant have said they liked this recipe. You will be amazed how much the tofu tastes like ricotta. This recipe is much healthier than typical lasagna, which is made with refined grains (noodles), lots of dairy (cheese), and not much vegetables. With this recipe, you get at least a couple servings of vegetables along with some plant-based protein. It is also easier to make (and eat) rolls rather than a whole layered eggplant lasagna.

 

Eggplant Lasagna Rolls (from Minimalist Baker)

Serves 4
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish
Website Minimalist Baker
An easier approach to lasagna made of vegetables. Completely plant-based and free of refined grains!

Ingredients

  • 2 eggplants, sliced into 12 1/4 inch slices lengthwise
  • 2 lemons, juiced (about 1/3 cup)
  • 12oz extra firm tofu, drained and pressed for 10 minutes
  • 3 tablespoons nutritional yeast
  • 1/2 cup fresh basil, chopped
  • 1 tablespoon dried oregano
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 cups marinara sauce

vegan parmesan (Optional)

  • 1/4 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • pinch garlic powder

Directions

Step 1
Preheat oven to 425°F.
Step 2
Salt eggplant slices and let sit for 15 minutes to release the bitter juices. Rinse and lay to dry between two towels with something heavy on top to press out excess moisture.
Step 3
Arrange eggplant slices on 1-2 baking sheets in a single layer and bake for 13-15 minutes. Set aside and lower oven temperature to 375°F.
Step 4
To make vegan parmesan, pulse cashews, nutritional yeast, salt and garlic powder until the cashews are finely minced.
Step 5
To make tofu ricotta, combine tofu, 1/4 cup vegan parmesan (optional), nutritional yeast, basil, lemon juice, oregano, olive oil, salt and pepper in a food processor. Pulse until it resembles ricotta cheese. Adjust flavors if necessary.
Step 6
Pour about 1 cup of marinara into a casserole dish. Scoop about 1/3 cup of tofu mixture into each eggplant slice and roll up. Place into the casserole dish seam side down and repeat with remaining eggplant. Pour more marinara over the top.
Step 7
Bake for 15-23 minutes or until sauce is bubbly and eggplant is starting to brown. Serve with optional extra vegan parmesan and fresh basil leaves.
Eggplant Lasagna Rolls | Healthy, vegan, vegetarian, plant-based, gluten-free, dairy-free

 

Tahini Cucumber Noodles

Cucumber Tahini Bowl

Put a twist on traditional salad and enjoy it in the form of “noodles!” With all the components of a salad (raw vegetables, dressing, and a healthy protein), this recipe is hearty enough to fill you up but light enough to keep you from feeling sluggish. It is a perfect meal to make ahead and bring to work or school for lunch.

Recipe inspired by Inspiralized.

Tahini Cucumber Noodles

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold
Website Inspiralized
Put an exciting *spin* on traditional salad and turn it into "noodles"! Simple combine cucumber, carrots, tofu and a delicious creamy dressing for a tasty lunch or dinner.

Ingredients

  • 1 14-ounce package firm tofu, drained
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 3 English cucumbers (about 6 cups)
  • 2 carrots, peeled (about 1 cup)
  • 1/4 cup tahini
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 2 stalks green onion, sliced (for garnish)

Directions

Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Cut tofu into 3 slices and place between two towels. Place a heavy object such as a cast iron skillet on top to squeeze out the moisture and let sit for 15 minutes, if possible.
Step 3
Cut tofu into cubes and toss with tamari. Let sit for 15 minutes, if possible. Place tofu cubes on baking sheet and bake for 30 minutes, turning once, or until slightly crisp on the outside.
Step 4
Meanwhile, use a spiral slicer to cut the cucumber and carrots into noodles. Alternatively, use a julienne peeler to cut vegetables into long strips.
Step 5
In a small blender or food processor, combine remaining ingredients to make the dressing. Add more water, 1 tablespoon at a time, if necessary, to reach desired consistency. The dressing should be thin enough to pour but not too watery. Refrigerate until ready to serve.
Step 6
In 4 bowls, divide the cucumber, carrots, and tofu. Toss with dressing and serve cold. Garnish with green onion (and sesame seeds if desired).
Step 7
If making this recipe ahead of time for individual meals, portion out the vegetables and tofu into containers. Before serving, pour out any excess water that has been released from the cucumbers. Store the dressing separately and combine just prior to serving.

Cucumber Tahini Bowl

Cucumber Tahini Bowl