Light Vegetable Tofu Lasagna
A source of protein and healthy fats, this dish is rich in fiber and antioxidants thanks to the vegetables and spices. Its fresh taste with a lemon note and basil aroma makes it perfect for a light lunch or dinner.
Light vegetable tofu lasagna is layered with zucchini, passata and a spiced tofu filling. Almond flour on top forms a thin golden crust.
Preheat the oven to 170 °C. Crumble pressed tofu (250 g) and mix with turmeric (2 g), basil (5 g), sea salt (3 g), black pepper (1 g) and lemon (15 g). Fry the mixture in olive oil (30 g) for 5-7 minutes.
Slice zucchini (500 g) into thin sheets. Grease the dish with some oil from the skillet, spread part of the passata (450 g), then layer zucchini, tofu, more zucchini and the remaining passata.
Sprinkle almond flour (28 g) over the top. Bake for 30-40 minutes, until the vegetables are tender and the top is lightly browned.
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