Tofu Lasagna, 516 kcal

* 250 g onions

* 2 blocks of tofu (400 g)

* 3 tbsp oil

* 2 cloves garlic

* 1 tbsp tomato paste

* 50 g breadcrumbs

* 3 tins of tomato pieces (3x400g)

* 225 g water

* 150 g vegan crème fraîche (1 cup)

* 9 lasagne sheets

* 100 g vegan grated cheese

* 8-10 g minced meat seasoning (mix of salt, ground mustard seeds, paprika, pepper, garlic)

* 45 g vegetable stock powder

* 30 g sugar

* 1.5 tsp Italian herbs

* 1 tbsp hot paprika

* 60 g yeast flakes

* black pepper or cayenne pepper

Preparation:

* Dice the onions, press the garlic

* Wrap the tofu in kitchen paper, squeeze briefly with your hands, crumble

* Heat the oil in a large pan, fry the onion for 3 minutes

* Add the tofu, fry over a medium heat for 25 minutes (should brown)

* Add the breadcrumbs, mix well, fry for 5 minutes

* Add tomato paste, garlic, minced meat seasoning, fry for 2 mins

* Add tomato pieces, water, vegetable stock powder, sugar, simmer for 10 minutes

* Add crème fraîche, Italian herbs, hot paprika, yeast flakes, pepper/cayenne pepper, stir well

* Put sauce and lasagna plates in oven dish (start and end with sauce)

* Bake for 20 min. at 180°C (356°F), sprinkle with cheese, bake for a further 20 min.

176kcal/100g