MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegetable Lasagne:
 Categories: Main dishes, Vegetarian, Vegan
      Yield: 8 servings

      9    Lasagne noodles
           -(OR as much as needed)
      1 lb Tofu
    1/2 c  Tomato paste (or sauce)
      1    -to:
      2 c  Tomato sauce
           -(as much as desired)
      1 bn Chard (or spinach)
      3 tb Nutritional yeast
    1/2 ts Salt
      1 ts Thyme
      1 ts Basil
      3 tb Canola oil
      3 sm Onions; -OR-
      1 lb Mushrooms
      3    Celery stalks
  1 1/2 c  Cauliflower

   Mash up the tofu in a bowl and add salt, nutritional yeast, spices,
  tomato paste.  Chop the celery, caulflower, and onion finely and
  saute in oil. When mostly cooked add the mushrooms, sliced.  When the
  mushrooms are done, add the vegetables to the tofu and mix well.
   Cook the lasagne noodles in water until done.  This can be done
  beforehand to save time.  Grease your casserole pan lightly with some
  oil to help prevent sticking.  Place a layer of noodles down and
  spoon some tomato sauce over it.  Put a layer of tofu/veggies down.
   Saute the chard (or spinach) in a pan with just a little bit of oil.
  When completely cooked down and soft, add half to the lasagne,
  spreading evenly over the layer.  Add more sauce then noodles, then
  tofu than another layer of chard.  Top with more sauce, more noodles
  and a large amount of sauce (to prevent any burning or drying out of
  the noodles when they're cooked). Preheat oven to about 350 or 375
  and cook roughly 35 minutes, or until bubbly and hot.  SERVE!  I
  guarantee it'll be among the best lasagne you've ever had....
   From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups:
  rec.food.veg
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked, Pressed Tofu
 Categories: Vegetarian
      Yield: 1 servings

        x  Tofu
    1/2 c  Flour
        x  Favorite spices

  From: dcross@pts.mot.com (Daniel Cross X8663 P5108).  About the
  quickest tofu recipe I know is this one: Mix some flour (about .5
  cup) with your favorite spices (I like cayenne). Press most of the
  water out of a block of tofu with a towel, then slice it up any old
  way. Dip the slices in soy sauce, then in the flour/spice mix, and
  place on a baking tray. Bake for 20-30 minutes (a toaster-oven is
  great for this). If you like them browned a little more, put them
  under the broiler for 5 min. before serving.
   From: samv@netcom.com (Sam Voeller).  sort of a boring tofu user
  myself, but one recipe I have is so yummy I use it in all sorts of
  things. Preheat oven to 350 degrees (f) cut tofu (firm) into 1" cubes
  dip cubed tofu in soy sauce, and dust on all sides with fresh-ground
  black pepper set on lightly oiled (or non-stick) baking sheet and
  bake for 30 minutes, turning once so that all sides are browned
  evenly. This gives the tofu some real, chewable texture, as well as a
  spicey zing.  I use these tofu chunks in thick stews, or just over
  steamed veggies.
   rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Lasagna Filling (Ricotta Substitute)
 Categories: Vegetarian
      Yield: 1 servings

      1 lb Tofu
      1 T  Garlic powder
      1 t  Oregano
      1 t  Basil
      1 t  Lemon juice
      1 T  Olive oil

  Blend all the ingredients well.
   From: tunender@unlinfo.unl.edu (heather c. tunender).  rfvc Digest V94
  Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
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