Eggplant
Olive oil, 2 tbsp
Garlic, 2 cloves
Onion, half
Tomato Sauce (I used Newman's Own Organic Marinara)
Tofu, Extra Firm, Organic
Kale
Swiss Chard
Salt and Pepper to taste (I used a Garlic Pepper and Goya Adobo)
I also used: Italian Seasoning and a Sea Kelp Seasoning I found at the health food store
Preheat oven to 325.
In a wok, I poured the olive oil, half onion, and crushed garlic, to fry until the garlic was browned
I sliced the tofu into thin strips, about a 1/4 inch thick, and normal width of the block it comes shaped in)
As the tofu browns, turn over. I seasoned with sea kelp, Adobo, and garlic pepper.
I cut the kale leaves from the stems, and discarded the stems.
In a square pan, I began layering kale as the bottom layer.
I used the tofu for the second layer.
Slice the eggplant strips thin (about 1/8 inch thick)
I poured another tbsp. of olive oil in the wok and began frying the eggplant strips.
As they brown, add 1 layer of marinara.
Add the eggpplant strips as the fourth layer.
[The fifth layer contained a Veggie Parmesan, which I found out later that it was NOT vegan because it had trace amounts of goats milk)]
The final layer contained marinara sauce.
This lasagna was great, and really filling. The wonderful thing about it, and most recipes I will provide, is that it's totally open to reinterpretation. Plus, it can fool most meat eaters. The tofu takes on a cheesy consistency for the dish, and the eggplant is meaty.
