1 block extra hard tofu, drained
3 tbsp olive oil
1.5 tbsp nutritional yeast
1 tsp dried oregano
3 tsp minced garlic
1.5 tsp salt
3 tbsp of your favorite kind of green curry paste or half a can of maesri curry paste
2 cups almond milk
1 cup frozen green peas, thawed
1 small yellow onion, diced
Handful of roasted cashews, about 1/2 cup.
16 oz bag of frozen spinach, thawed
1 box lasagna noodles
Most important thing of making tofu is to squeeze out as much water as you can, which I’m sure anyone who reads food blogs is aware of. So drain your box of tofu, slice into half (to make it thinner), and sandwich it with multiple layers of kitchen towels. Place a heavy book/pan to compress it.
Cut tofu into smaller, manageable pieces. Combine with olive oil, cashews, oregano, 2 tsp of garlic, salt and nutritional yeast. Blend until it’s smooth.
In a skillet, saute onions and the rest of the garlic until translucent. Then combine with spinach and green curry paste. This is my absolute favorite brand of green curry paste. It comes in a can, so unfortunately it is not as easy to store as the jar ones after you open it. It is such a stronger flavor and spices to it, that makes it stands out among the rest. Mind you, this is quite spicy, so half a can is all I need. If you are using another type of curry paste, follow the instruction on how much liquid/milk you need to add it. We want it in the consistency of like marinara sauce.
Meanwhile, cook lasagna noodles in salted, boiling water. Drain and rinse with cold water when it still has a bit of firmness to it. We don’t want to completely cook it.
Layer lasagna noodles with tofu mixture, curry mixture, and peas. I did 3 layers here. Place in the oven, covered, and cook for about 30 minute.