Tofu Lasagna Rolls

I am going to be a bit controversial. Some of you will stay and continue to visit and some of you will leave, never to return again. Ever…never. Tofu! There, I wrote it and you read it. That wasn’t so bad, was it? I am going to pause a moment for anyone offended to quietly exit the site.

lr01

For those of you still with me, thank you for not giving up on me so quickly. Tofu. I have read that it works numbers on the hormones of little boys and then I have also read that it has healed bodies with Cancer. I’m not professing one or the other as truth. I do continue to cook with it and eat it too, but am conscious of the amount I serve to my family.

Tofu (toufu or bean curd) originated in China and is “low in calories, contains iron, and is cholesterol free.” It is a versatile ingredient that can be added into most any recipe (from delectable desserts to a spicy sauce) because of its minimal flavor. It doesn’t dominate any dish in which it’s used.

If you have dared to eat it as a stand alone food with no seasonings, then more power to you because I have to be honest, it’s not too appetizing and as far as looks go, has absolutely no “gotta have it” appeal. It just sits there and is pretty boring. Hmm. I guess I’m not doing to well with selling the appeal. Let’s try something different.

This recipe goes way, way back. It is from one of my old editions of Vegetarian Times. I use to make it because it was quick and easy and I could afford to feed myself for a minimal amount of money and have a delicious meal. Times haven’t changed much except with the addition of a family. I guess times have changed a bit, but I still like this recipe because it is affordable and the time it saves me in the kitchen is great. I usually make this a couple of times a month because it is so easy and everyone, even my children, like it. They even enjoy helping me prepare this meal. You may notice a few little, helping hands below.

If you have had tofu before and just didn’t like it at all, then I ask as you “gave me another chance” at the beginning of this post to also give tofu another chance. I really think you’ll enjoy these rolls.

What You Need:

lr02

How You Put it Together
lr03

When I Know I’m going to make this dish, I start boiling my water at least one half hour before I begin putting everything together because I like to knock it out; boil noodles, fill, roll, and bake or at least something like that. Pre-heat the oven to 350 degrees. So get your water boiling in a large pot. Boil the noodles for six (6) minutes and while you are waiting for them to boil, start preparing the tofu mixture. Get going because you only have six minutes.

lr04

While the water is boiling, grab a fork or a potato masher. Put the tofu in a bowl and mash away until it is crumbled and has a scrambled egg look.

lr05

Measure the olive oil and evenly pour over the mashed tofu.

lr06

Measure the salt, garlic powder, onion powder, dry basil, and dry oregano and add each to the tofu mixture.

lr07

Okay, so I used a whisk. Not a good idea because, unless you mash the tofu up really well, which is not necessary, it gets caught inside the whisk. I suggest you use the same fork or masher from before and mix ingredients together well.

lr08

Your noodles should be ready by now. Remove them from the pot and lay on your working surface. Pat them dry if too wet.

lr09

Newman plug…I like Newman’s Own Marinara sauce because it is tasty as well as thicker than most sauces on the market. I also like that some portion of my purchase goes to charity. That’s it.

lr10

Lube your cooking dish. Now. Don’t let the parchment paper freak you out. One of my children has a dairy allergy. Because this dish calls for cheese, which I absolutely love, I use the paper to separate the dairy from the non-dairy side and prevent the cheese from oozing over to the other side. Pour a little bit (approx. 1/4 -1/2 cup) of sauce on the bottom of the baking dish and set aside.

lr11

Shred the cheese and set aside.

lr12

Evenly distribute the tofu mixture over the noodles. Using about two cups of the cheese, add the cheese evenly between the noodles. I’m very anal and sometimes methodical, so I don’t roll until I load each noodle to be sure one noodle doesn’t have more tofu mixture and cheese on it than another. I just want to be fair. Roll the noodles and try to keep the filling from falling out on the sides.

lr13

Place the rolls in the baking dish. You can lay them on their sides or with the noodle opening facing up like a pinwheel. Pour the remaining marinara sauce over the noodles and cover with foil for baking. Place baking dish in the oven and bake the noodles covered for one hour. Once baked through, sprinkle on 1/2 cup of cheese, and carefully cover again with the foil so it doesn’t stick to cheese. I don’t like burnt cheese on this dish, so I set the baking dish aside, out of the oven, for about 5 minutes and then serve.

lr14

cb_tofu_rolls

Adapted from Vegetarian Times


Tofu Ricotta Filling
Ingredients
1 lb. hard or extra-firm tofu
1/3 cup olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. basil
1 tsp. oregano
   Rolled Tofu Lasagna
Ingredients
8 lasagna noodles
1 recipe Tofu Ricotta Filling
2 1/2 cups mozzarella cheese
1 jar spaghetti sauce

cb_line

How You Do It:
1. Fill cooking pot with water and set to boil at least one half hour before starting so noodles will be ready.
2. Once water is boiling, place eight (8) lasagna noodles in pot and boil for six minutes.
3. Drain water from tofu and place tofu block in a medium sized bowl.
4. Mash tofu using a fork or potato masher until crumbled.
5. Measure olive oil and evenly pour over the mashed tofu.
6. Measure the salt, garlic powder, dry basil, and dry oregano and add each to the tofu mixture and mix well.
7. After noodles have boiled for six minutes, remove from pot and place on working surface.
8. Spray the baking dish with Pam or some other oil.
9. Poor a little marinara sauce in the bottom of your baking dish.
10. Shred the mozzarella cheese and set aside.
11. Evenly distribute the tofu mixture over the noodles.
12. Evenly distribute about two cups of mozzarella cheese over the noodles and tofu mixture.
13. Roll the noodles, keeping filing from falling out of the sides, and place in baking dish on their sides or up like a pinwheel.
14. Pour the remaining marinara sauce over the noodles and cover with foil.
15. Bake covered for one hour and then remove from the oven.
16. Add remaining mozzarella cheese and carefully cover so the cheese doesn’t stick to the foil.
17. Let sit for about 5 minutes so the cheese will melt and serve.

cb_line

Quick Tips
1. I boil the lasagna noodles for six (6) minutes. This makes them perfect to roll and they are not hard after baking.
2. Add fresh spinach to the noodle before rolling for variety.
3. If you don’t use all of the tofu, then fill an air-tight container with water and store the tofu in the container for only a few days. Put it in the refrigerator. Don’t freeze.

cb_line

Related Posts Plugin for WordPress, Blogger...

You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.

No Responses to “Tofu Lasagna Rolls”


  • Comment from Sharon

    I’ve made this before! Not sure if it’s the exact same recipe but definitely very similar! I’ve made it for my meat-eating husband and father-in-law and they had NO CLUE it was tofu!

    Found you via MBC – glad that I did! I’ve been considering going back to my vegetarian ways and your blog might just help me do that! Have a great weekend!

    Sharon’s last blog post..One Lovely Blog Award

  • Aww man, I was just thinking how good that looked until I saw that tofu stuff. It kinda looks like curdled cheese. But it wouldn’t be fair of me to knock it, I’ve never tried tofu or even smelled it.

    Cat @ 3 Kids and Us’s last blog post..Mommy Confessions – Breakfast

  • Comment from Milk & Honey Mommy

    Cat,

    Tofu alone is totally gross, but once you add seasonings to it, it can taste like just about anything you want. Smell, not really anything, and when you look at it, think scrambled eggs unless you don’t care for those either. You seem like the daring type. I dare you to make it at least once, actually eat it, and then tell me what you think. I know you like to cook.

  • Comment from Milk & Honey Mommy

    Sharon,

    Welcome! I hope you return for more recipes because I love to cook (I never thought I would say or write that) and my recipes will help you on your return to the “vegetarian life.”

  • Comment from Rana

    I’m going to try this one and sneak it in on my family. It looks good. I like tofu, my husband I don’t think he has ever had it. I will let you know how it goes.

    Rana’s last blog post..Small Talk Six"6 things that make you sick, but you eat them anyways."

  • Comment from Milk & Honey Mommy

    Rana,

    Please do let me know how it goes. This meal sure does make, at least one meal a week, thought free and easy.


Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

about M&HM Subscribe to M&HM Follow M&HM on Twitter Like M&HM on Facebook contact M&HM Amazon Store