Kimchi Tofu Lasagna
Want to score some points with your loved ones? Try our Veggie Kimchi Lasagna recipe. The thing about lasagnas is that the never ending layers of ingredients make it fun and tasty. You’ll probably trick young ones into eating their vegetables with this recipe. (You can even make it VEGAN by using all vegan friendly ingredients by not using kimchi with anchovy in them or cheese.)
1 pack of Dumpling Wrappers
1 cup of spinach
1 pack of Jayone extra firm tofu
1 jar of Marianara Sauce
1 Jayone canned Kimchi
1 onion sliced
1 cup of sliced mushrooms
1 zucchini sliced (Put salt and pepper on it to take out water. Then dry with paper towel)
1 medium eggplant sliced (Put salt and pepper on it to take out water. Then dry with paper towel)
3 olives sliced
¼ cup of roasted garlic
1 tbsp of minced garlic
1 cup of cheese
How to make:
Put pan on medium heat and add 1 tbsp of olive oil, onion, and kimchi and cook till brown.
Add mushroom and garlic and cook again until mushroom is brown.
Add marinara sauce and cook till sauce starts to boil. Turn off and leave aside.
Get a new pan and add 1 tbsp of olive oil.
Cook zucchini and eggplant on medium heat until brown. (shown in picture)
Once all ingredients are cooked, we’re going to start layering.
Use a bowl of hot water to dunk the dumpling wrappers for about 1 minute before taking out. Put as the first layer. (Think of it as a substitute for lasagna)
Add a layer of crushed extra firm tofu on top of the dumpling wrappers.
Then add a layer of marinara veggies, zuchhini, eggplant then spinach.
Repeat this until whole container is full.
Top with marinara veggies and add cheese, roasted garlic, and olives on top.
Microwave for 5-7 minutes or until cheese is all melted and golden.