I'm trying to like tofu by using it in many recipes across multiple cuisines. I was inspired by Michael Pollan's recent book, Food Rules, to cut back on my meat consumption. I'll try any recipe or food at least once.
So, I found a recipe for Lasagna Roll Ups on All Recipes today and decided to take a chance.
Believe it or not, this tofu spinach lasagna was wonderful. I used fresh spinach from the farmer's market instead of frozen spinach. And (per others' suggestions) I added fresh thyme, onion powder, and garlic powder. Next time, I'll add fresh onion and garlic. Truth by told, there was so much fresh cheese (creamy ricotta, tangy parmesan, and a bounty of shredded mozzarella) that the tofu was impossible to taste. But, that's pretty much the point. Tofu is supposed to be sneaky protein.
It was a painless, delicious way to add tofu and fun to make. A great break after a day at the computer and on the phone.
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