Start by pressing your tofu. This needs to be done at least two hours before you start cooking, prefereablt about 6 hours. Wrap it in paper towel or a dish towel, put it in between two plates, and put something heavy on top. This presses the excess water out of the tofu allowing it to absorb more **~<f L a V o U r>~**
Cook the lasagna noodles. Don't use oven ready. These need to be rollable.
Turn stovetop to medium. In a non stick pan, add olive oil, onions, garlic and celery. Fry until onions are cooked down and transluscent.
When tofu is drained, mash the shit out of it. I find a pastry cutter or a strong thick fork works the best. Potato mashers aren't sharp enough.
Add nutritional yeast, lemon juice, chopped herbs, mustard, salt and pepper and onion/garlic/celery mix to mashed tofu and stir. Taste it! It should have a fresh, light taste. Add more of some thing to your taste. I usually add extra salt and lemon juice, if anything.
Lay a cooked noodle flat on a plate. Smear tofu mix the length of it. Layer spinach leaves down the length as well then roll it up and place it in a dish. Repeat with all the noodles . Pour pasta sauce on top of rolled noodles.
It should look like this> (but with more green because we're healthy here!).
You can either place them in a large casserole dish and bake them (350F for 25min) or place them in individual containers and microwave them for 2 min as needed.
Rinse lentils and brown rice in fine mesh strainer and place in a stock pot. Add water/broth and spices to pot and stir to mix. Turn stovetop to medium-high. Once it has come to a boil, turn to low and cover. Let it simmer about 35 minutes, stirring occassionally. Liquid should be completely absorbed. cover and leave on low 5-10 more minutes if needed.
While thats cooking chop onions. In a non stick pan, add olive oil and onions and stir to coat. Add salt and pepper. Let fry on low, stirring occassionally, until onions are a deep brown but not burnt.
You can add lots of other veggies to this to spice it up! Add zucchini to the onion mix or add spinach at the end. I served mine with roasted cauliflower (tossed in cumin and garlic powder, roast on a pan at 400F for 25min, flipping once), and roasted butternut squash. Also yummy with brocolli or steamed baby carrots.
(but with more green because we're healthy here!).
Chelsea's Vegan EXTRAVAGANZA 