I have wanted to create a recipe for all the “tofu haters” out there for such a long time – I hope this might just be the one!  If you get plenty of good quality protein then I guess you don’t need to be converted but tofu is useful for anyone following a plant-based diet.  Preparation is key – you’ve really got to squeeze out excess water. And sure it’s a bit bland but so is pasta – that’s what pesto is for!

400g block firm tofu (e.g. cauldron)

1 tsp. olive oil or butter

1 large clove garlic, crushed

4-5 sprigs of fresh thyme

2 large field mushrooms, sliced

Sea-salt & black pepper





15g basil leaves

15g baby spinach

30g ground almonds

1 small clove garlic, crushed

3 tbsps. avocado or olive oil

½ tsp. smoked or sea salt

1 tbsp. nutritional yeast flakes or

vegetarian parmesan (grated)

Preheat oven to 200ºC, then drain the tofu on a flat colander; initially you can press down gently to help squeeze out water then put a plate on top, weighted with heavy cookbooks and leave for 15 minutes. Transfer to kitchen paper, wrapping several times and gently pressing until the tofu is dry.  Next, using a large, sharp knife, cut the block in half and then cut into thin slices – aim for 5 slices but 4 will be okay.  Place each slice onto a fresh layer of kitchen paper.

Warm the olive oil/butter and add the garlic and mushrooms; cook over a gentle heat until the mushrooms are soft.  Drain off any liquid from the mushrooms.

Next, add all the pesto ingredients to a mini-processor and blend to a thick paste.

To assemble the lasagne, start with a layer of tofu and spread with a thick layer of the pesto then some sliced mushroom, then tofu and then pesto.  Depending on how many slices you cut, finish with a tofu slice or the remaining mushrooms and then bake in the oven for around 10-15 minutes.  Serve with steamed greens or a salad.