grilled vegetable and tofu lasagna

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Tahini and umeboshi plum paste are two unusual ingredients in this meatless

lasagna.

 

 

 

* Exported from MasterCook *

 

Grilled Vegetable and Tofu Lasagna

 

Recipe By :Mary Taylor and Lynn Ginsburg

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra firm tofu light

5 teaspoons umeboshi plum paste

1 tablespoon roasted tahini

1 tablespoon rice vinegar

1 tablespoon mirin wine

3/4 pound lasagna noodles

1 tablespoon olive oil

3 cups tomato sauce -- (3-4)

4 cups mixed vegetables -- grilled or steamed

(zucchini, mushrooms, eggplant, red bell peppers,

carrots, etc.)

2 tablespoons sliced garlic

1/3 cup basil leaves -- sliced

1 cup basil leaves -- sliced

1 cup grated mozzarella cheese

or soy mozzarella

 

1. Drain the tofu and place it in the center of a clean kitchen towel. Draw

together the corners of the towel and twist it around the tofu, squeezing and

crumbling the tofu to remove as much liquid as possible. Place the tofu in a

mixing bowl. Add the umeboshi paste, tahini, vinegar, and mirin, then blend.

 

2. Cook the noodles in boiling water until just al dente. Drain immediately and

rinse with cold water to stop them from cooking. Lay the noodles out on your wok

surface so they don't stick together as you assemble the dish.

 

3. Brush the inside of an 8-10 cup shallow baking dish with olive oil. Place a

layer of noodles in the dish. Spread a thin layer of tomato sauce over the

noodles, then layer in about a third of the tofu, a third of the vegetables, and

a sprinkling of garlic and basil. Top with more sauce. Repeat this layering

twice more. Cover with a layer of sauce and top with cheese or soy cheese.

 

4. The lasagna may be assembled several hours in advance. To cook, preheat the

oven to 375F. Bake the lasagna in the center of the oven until the cheese is

melted and lightly browned and the sauce is bubbling, about 45 minutes.

 

Description:

" Tahini and umeboshi plum paste are two unusual ingredients in this meatless

lasagna. "

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 710 Calories; 18g Fat (21.9% calories

from fat); 37g Protein; 104g Carbohydrate; 19g Dietary Fiber; 25mg Cholesterol;

5006mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

Nutr. Assoc. : 0 0 5243 0 0 0 0 0 0 0 3508 0 0 922 0