One-Step Tofu Lasagna
6 to 8 sheets of dried lasagna sheets
1 (500ml) can tomato sauce
150g Chinese firm tofu (Tau Kwa)
1 70g bell pepper
2 tbsp light soy sauce
1/2 tsp chili flakes
2 tsp dried basil
1 tsp black pepper
1 tsp mushroom powder seasoning
150g shredded pizza blend cheese (mixture of mozzarella, cheddar and parmesan)
Chop bell pepper into small pieces. You want to start by slicing half then deseed before you chop it up. Chop your mushroom into small pieces too. Set those aside.*
To make your tomato sauce, in a mixing bowl, crumble up Chinese firm tofu (also known as tau kwa) using your hands. The texture will be similar to mince meat.**
Drizzle in light soy sauce, chili flakes, dried basil, black pepper, mushroom powder seasoning, and a can of tomato sauce into the bowl.
Then, throw in chopped bell pepper and mushrooms and mix well. Set aside.
To assemble them together, spread a layer of tomato sauce in the bottom of the baking pan, followed by a layer of dried lasagna sheets. Drizzle over more tomato sauce before lightly sprinkling a layer of shredded cheese. Repeat the layers until you have used up all your tomato sauce.
Bake it in Tefal Cake Factory using the Manual Mode at 180 degrees celsius for about 45 to 50 minutes.
Once baked, let it cool for about 10 minutes before serving.
*Twist it up by adding your favourite ingredients, just make sure that it is cooked beforehand.
**Using tofu as our protein not only makes it vegetarian but also as an express cheat ingredient in this recipe as we do not need to cook beforehand, saving us time and effort.