Asian Tofu Lasagna

June 15, 2011



I had no idea how last night’s meal was going to turn out. I knew I had a bunch of squash, a couple of red peppers and tofu in the fridge. I got this idea to make a quick veggie lasagna using these ingredients – I had some tomato sauce in the cabinet but I wasn’t really feeling it. I told Jeremy as I was prepping my veggies that I feel like I don’t know how to cook with anything but Asian or Indian spices. That’s when he suggested I make a more Asian inspired lasagna using the ingredients I had on hand. So that’s exactly what I did.

Now, this meal wasn’t the tastiest creation I’ve ever made (it was good! don’t get me wrong – it’s just that I’ve made tastier) but I felt like a Top Chef contestant after coming up with the idea from scratch and then assembling the food to look beautiful (which always makes it taste better). It was also super healthy which is a bonus.

I’m going to share this recipe but if you have any ideas on how to modify it to make it out of this world delicious I encourage you to share your thoughts in the comments.

Asian Tofu Lasagna
1 block of firm tofu
4-6 summer squash and zucchini
2 red bell peppers
1/4 c coconut milk
yellow curry powder
salt & pepper

First prep your tofu by draining it. I drain my tofu by placing a folded dish towel on a plate. I set the tofu on top of the towel and then place another towel on top of that. Then I set another plate on it upside down (so you’ve got a tofu sandwich between two towels and two plates). THEN I set my water jug (or you can use something equally heavy like a cast iron pan) on top. I leave it there for about 10 minutes – the water from the tofu drains out into the dish towels.

After your tofu has been drained slice it into 4 squares (so slice vertically into the small edge – you’ll get 4 4″ x 4″ pieces). Over a medium/high flame heat about 2 tbs of sunflower oil in a pan – cook the tofu until each side is browned. Sprinkle with a little bit of curry powder as it is cooking.

As the tofu is cooking slice your zucchini and squash vertically into 1/4″ slices. You want the pieces to be about as long as your tofu squares. After the tofu is done reduce your heat to low and throw your zucchini in the same pan (I didn’t require any additional oil). Sprinkle with curry and flip each piece of squash after about 2 minutes. You don’t want to overcook your squash.

While the squash is cooking quickly add your bell peppers and coconut milk to the bowl of a food processor. Blend until it looks like soup. Then strain so you get a nice pulp (you can see in my photos I probably didn’t strain enough liquid out).

After everything is done cooking stack your tofu (2 slices for each stack of lasagna), your red bell pepper sauce and veggies. Season with salt and pepper as needed.

Serves 2. This meal is vegan.

Related posts:
• Roasted veggies with pesto pasta
• Yellow cashew curry with potatoes
• You can view all of our food posts and recipes here

Copyright © 2020 Kathleen Shannon LLC. Photography by Greer Inez and Sarah Becker Lillard. Theme by Maiden Sites. Privacy.