Today was a great day for a light meal. I had a fresh batch of kale and some tofu and had lasagna on my mind so Tofu Kale Lasagna is what I made.
With the tofu, you really have to press out all the water or you will end up with a watered down pasta sauce. First I crumbled up the tofu with a fork and season it with salt, pepper, parsley and Italian Garlic Gold Nuggets all to taste. Remove all the stems from the kale and tear into small pieces. Then get ready to layer.
There are no rules when making a lasagna. Do as many layers as you want or what will fit in your dish. As I was layering the lasagna, I remembered that I had two mozzarella balls (I said balls!) left, so I grabbed them (ha), sliced them and topped off my lasagna with them.
Bakes on 350 degrees for 40 minutes.
I was so ready to give it a try. I normally use spinach so I was excited to try the kale. Verdict: Loved it. It still had the firm texture that kale offers, but was soft enough to cut with a fork. The extra cheese was also a nice touch. It was TofuKaleTastic.
Simple, easy and healthy.
After dinner I took a few pictures of my garden. It was a beautiful day.
I have a thing for yard decorations and my favorite yard decor is this concrete turtle. It’s huge, and it’s heavy and gives my garden a little flair. I named it Big T. It was in a different part of my yard and I recently moved it closer to my deck so I could see it while lounging. I had to use a Hand-Cart to move Big T.
Here’s a picture from 5 years ago of Big T being used as a step stool by Stuart. Stuart and Killian chased a squirrel up the tree. Wow this picture shows my tree before I landscaped around it.
I have these rain barrels under my gutter to collect all the rain water and I use it for all my potted plants. I have used these barrels now for 8 years and I have not run out of water all summer. Seems like each time I was close to being dry, it would rain and fill them right back up. Mother Nature will provide.
Now here’s the recipe I threw together for the Tofu Kale Lasagna.
Tofu Kale Lasagna
8×8 Baking Dish
Serves 4 Large Pieces
- Fresh Kale
- No Boil Lasagna Noodles
- Tofu 1 Container
- Mozzarella Cheese Balls (optional)
- Shredded Italian Cheese
- Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
- Pasta Sauce
- Parmesan Cheese Shaker (optional)
Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of Kale and add some shredded cheese. Repeat the process 3 times. When finished top layer should be pasta sauce topped with shredded cheese or slices of Mozzarella cheese. I used both! I’m cheesy like that.
Bake on 350 degrees for 40 minutes.
I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu.
Question of the Day: Meat or Vegetarian Lasagna?
Check Ya Later.