Recipe: Zucchini and tofu lasagna

I read this recipe and almost guffawed.

But, it was Vegetarian Thursday and I persevered.


  • 1 package extra firm tofu, sliced long-ways (colloquial) in 1″ pieces
  • 2 zucchini, sliced long-ways (colloquial) in 1/4″ pieces, 4 per zucchini
  • 2 large tomatoes, in slices —  whatever kind looks good


  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup vegetable broth
  • 2 garlic cloves, diced
  • Chopped basil, handful


  • 28 oz. can diced tomatoes
  • small tomato paste
  • garlic clove, diced
  • dash Italian herbs
  • 1.5 tea red wine vinegar
  • Chopped basil, handful


And then, I grilled the zucchini and tofu. 4 minutes either side for both. Add grill marks and brush with marinade after every turn.

It was nice. I had a glass of wine while I grilled. I couldn’t decide if that was redneck or classy, so I had another one.

Then, I made a composed dish to put in the oven, of a layered zucchini strip next to a strangely-firm-now tofu strip, then a zucchini strip on the tofu and a tofu on the zucchini with a salt and peppered and basiled tomato slice between each layer. I put these on a bed of homemade marinara and poured a dash of the marinade on before I baked at 350 for 10 minutes.


And it was the greatest dinner of all time.

tofu, zucchini, lasagna, marinara



2 thoughts on “Recipe: Zucchini and tofu lasagna

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