TOFU!

Yum right? Well, the other night we tried a recipe for the first time with tofu and I have to say that.....I love it! At least, I love the recipe it was in: Tofu-Pesto Lasagna.  Seriously amazing.  It was probably especially amazing though because I was a little leary of it, so if you're going to try it, make sure you're a little leary of it first because maybe that's the real key? I have to say that Kellen and Cole weren't as thrilled as I was about it but they still liked it.  In comparison to regular lasagna I would rather eat this one.  This is the only way I can explain why: Tofu brings a 'warm' taste to the meal.  The same type of 'warm' taste that ground hamburger brings, but I don't feel sluggish after eating the tofu like I do with ground beef.  That may very well not make any sense but I'm not sure how else to explain it.


Here is the recipe (from "Eat Right 4 Your Type"):

Tofu-Pesto Lasagna

1lb. soft tofu mashed with 2 tablespoons olive oil
1 cup shredded mozzarella cheese or part skim ricotta (I used mozzarella)
1 organic egg (optional- and I'm pretty sure mine wasn't organic...)
2 packages frozen, chopped spinach (it doesn't say what size of package so just use whatever looks good)
1 tsp salt
1 tsp oregano
4 cups pesto sauce (you may use less-which we did)
9 rice or spelt lasagna noodles (we just used white flour noodles)

Mix tofu and cheese with egg, spinach, and seasonings.  Layer 1 cup sauce in 9 x 13 in. baking dish.  Layer three noodles, then some of the cheese mixture, then sauce.  Repeat, and finish with noodles and sauce on top.
Bake in oven at 350 degrees F for 30-45 minutes, or until done.
4-6 servings



Enjoy!