Tofu Kale Lasagna

Weekly Recipe: 
NonWeekly
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SERVES 8

5 – 7 sun-dried tomatoes

12 lasagna noodles

6 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 large onion, chopped

8 – 10 ounces cremini mushrooms, sliced

2 pounds fresh firm tofu

2 tablespoons mirin

2 teaspoons dried basil

2 teaspoons dried parsley

2 bunches kale, finely chopped

Sea salt and freshly ground pepper

4 cups tomato sauce

1 1/2 cups grated soy or rice mozzarella

Preheat oven to 375 degrees. In a small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop, and set aside. Cook lasagna noodles until just soft. Drain and set aside. In a large pot over medium heat, sauté garlic and onions in oil until soft. Add mushrooms and sauté three minutes. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, sun-dried tomatoes, basil, and parsley and sauté five minutes. Fold in kale, cover, and cook three minutes. Season to taste with salt and pepper and remove from heat. Spread 1/2 cup tomato sauce over bottom of 9x12-inch lasagna pan. Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Sprinkle with 1/2 cup soy mozzarella. Cover with another layer of noodles and remaining kale mixture. Add 1 1/2 cups sauce, 1/2 cup soy mozzarella, and final layer of noodles, then 1/2 cup sauce and remaining soy mozzarella. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure