This Vegan Lasagna Recipe is the absolute best pasta dinner you’ve ever had. It’s such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!
What Makes this Vegan Lasagna the Best?
I have been craving cheesy, sauce-filled comfort food lately, so I decided to make a Vegan Lasagna.
Don’t tell me you need me to convince you to make lasagna? Just kidding. I get that there are a lot of famous lasagna recipes out there, and the word ‘vegan’ might throw you off a little. However, trust me when I tell you that this lasagna is just as cheesy, saucy, and delicious as any other traditional lasagna recipe.
Here are a couple more reasons that this vegan lasagna stands out:
- It’s the Ultimate Comfort Food: If you’re having a bad day, there’s no way this vegan lasagna won’t turn it around for you. There’s just something about melty, gooey cheese and the aromatic nature of tomato sauce that brings smiles to faces! But, with this lasagna, you get the comfort you need with extra veggies mixed in (like eggplant). Don’t feel guilty about indulging a little!
- It’s Quick: You can have this lasagna on the table, warm from the oven, in just an hour! There are, of course, quicker dinner recipes out there, but for a filling, hearty, Italian-style meal, an hour isn’t too bad. And it’s doable on a weeknight, which is always a plus! Because, let’s be real, that’s when we need comfort food the most.
- It’s Great for Meal Prep: This vegan lasagna serves 9, so we almost always have leftovers, unless we have guests. Leftovers means delicious, easy workday/weekday lunches, and I’m all about that!
Notes on Ingredients
Time to talk key lasagna ingredients! Everything here is pretty standard, and should look similar to a traditional lasagna recipe, but there are a couple of switch-ups:
- Noodles: Obviously you’ll need some lasagna noodles for layering! (See tips section below for a quick note on this.) You can get no boil, standard, gluten free or even freshly made.
- Olive Oil: For sautéing the onion and eggplant cubes.
- Onion: I used a white onion for this lasagna, diced.
- Garlic: For extra flavor, minced.
- Eggplant: You’ll need to evenly cut and cube it before starting.
- Seasoning: Add a little sea salt, and a little ground black pepper.
- Vegan Meat Alternative Crumbles: I used Beyond Meat crumbles for this recipe.
- Tomato Sauce: You can use whatever brand of marinara sauce that you like.
- Vegan Ricotta: I made my own vegan ricotta, and if you want to I 100% recommend this one , but definitely buy some if you can because it’s quick and easy, and it tastes great.
- Shredded Vegan Mozzarella: I recommend Nurishh Mozzarella Style Shreds, Miyokos vegan mozzarella, Follow Your Heart or Daiya shreds.
- Basil: Optional. (This is for a garnish.)
How to Make Vegan Lasagna
I’ll make this quick, because I need you to get to getting to your kitchen to make this vegan lasagna. Lasagna tends to be a labor of love, but one that’s always worth it. This is what you’ll need to do to get it to the table:
Preheat Oven to 350 Degrees F and Cook the Noodles .
Sauté the Eggplant: While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
Cook the Vegan Meat: Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
Begin Building the Lasagna: In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
Continue Building: Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta. Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
Bake: Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Tips for Success
If you’ve made it this far without your mouth watering, consider me impressed, because I haven’t!
But, anyway, back to our discussion of vegan lasagna, with some tips that you can implement to make this dinner even easier:
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
Lasagna is a pretty filling dinner, but side dishes are still relevant here if you want them to be! These are a couple of things that I like to serve alongside my vegan lasagna:
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception!
How to Store and Reheat Leftovers
You’ll want to store leftovers in an airtight container, and then eat them within 4-5 days. (No issues there, am I right?) To reheat, preheat the oven to 350 degrees F, and then bake until the lasagna is bubbly and warmed through – add extra cheese if necessary! (Pro Tip: It’s always necessary!)
Can I Freeze This?
Definitely. This lasagna can be stored in an airtight container in the freezer for up to a month. I like to store individual servings for easy lunches and dinners – I just have to let them thaw overnight in the fridge, and then reheat and enjoy!
Ingredients
- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion , diced
- 5 cloves garlic , minced
- 1 large eggplant , 14 ounces, evenly cut and cubed
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles , I used Beyond Meat crumbles for this
- 42 ounces jar or can of tomato sauce , (you can grab a 28 ounce and a 14 ounce jar)
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish , optional
Instructions
- Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
- Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
- While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
- Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
- Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
- Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Notes
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.
How to Store and Reheat Leftovers
Can I Freeze This?
More Vegan Dinner Ideas
Looking for more quick and easy dinner recipes? If so, I’ve got a few for you to try:
- Vegan Teriyaki Meatballs
- Quinoa Burgers
- Sweet and Sour Cauliflower Wings
- Vegan Chili
- Vegan Burritos
This Vegan Lasagna Recipe is the absolute best pasta dinner you’ve ever had. It’s such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!
What Makes this Vegan Lasagna the Best?
I have been craving cheesy, sauce-filled comfort food lately, so I decided to make a Vegan Lasagna.
Don’t tell me you need me to convince you to make lasagna? Just kidding. I get that there are a lot of famous lasagna recipes out there, and the word ‘vegan’ might throw you off a little. However, trust me when I tell you that this lasagna is just as cheesy, saucy, and delicious as any other traditional lasagna recipe.
Here are a couple more reasons that this vegan lasagna stands out:
- It’s the Ultimate Comfort Food: If you’re having a bad day, there’s no way this vegan lasagna won’t turn it around for you. There’s just something about melty, gooey cheese and the aromatic nature of tomato sauce that brings smiles to faces! But, with this lasagna, you get the comfort you need with extra veggies mixed in (like eggplant). Don’t feel guilty about indulging a little!
- It’s Quick: You can have this lasagna on the table, warm from the oven, in just an hour! There are, of course, quicker dinner recipes out there, but for a filling, hearty, Italian-style meal, an hour isn’t too bad. And it’s doable on a weeknight, which is always a plus! Because, let’s be real, that’s when we need comfort food the most.
- It’s Great for Meal Prep: This vegan lasagna serves 9, so we almost always have leftovers, unless we have guests. Leftovers means delicious, easy workday/weekday lunches, and I’m all about that!
Notes on Ingredients
Time to talk key lasagna ingredients! Everything here is pretty standard, and should look similar to a traditional lasagna recipe, but there are a couple of switch-ups:
- Noodles: Obviously you’ll need some lasagna noodles for layering! (See tips section below for a quick note on this.) You can get no boil, standard, gluten free or even freshly made.
- Olive Oil: For sautéing the onion and eggplant cubes.
- Onion: I used a white onion for this lasagna, diced.
- Garlic: For extra flavor, minced.
- Eggplant: You’ll need to evenly cut and cube it before starting.
- Seasoning: Add a little sea salt, and a little ground black pepper.
- Vegan Meat Alternative Crumbles: I used Beyond Meat crumbles for this recipe.
- Tomato Sauce: You can use whatever brand of marinara sauce that you like.
- Vegan Ricotta: I made my own vegan ricotta, and if you want to I 100% recommend this one , but definitely buy some if you can because it’s quick and easy, and it tastes great.
- Shredded Vegan Mozzarella: I recommend Nurishh Mozzarella Style Shreds, Miyokos vegan mozzarella, Follow Your Heart or Daiya shreds.
- Basil: Optional. (This is for a garnish.)
How to Make Vegan Lasagna
I’ll make this quick, because I need you to get to getting to your kitchen to make this vegan lasagna. Lasagna tends to be a labor of love, but one that’s always worth it. This is what you’ll need to do to get it to the table:
Preheat Oven to 350 Degrees F and Cook the Noodles .
Sauté the Eggplant: While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
Cook the Vegan Meat: Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
Begin Building the Lasagna: In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
Continue Building: Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta. Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
Bake: Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Tips for Success
If you’ve made it this far without your mouth watering, consider me impressed, because I haven’t!
But, anyway, back to our discussion of vegan lasagna, with some tips that you can implement to make this dinner even easier:
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
Lasagna is a pretty filling dinner, but side dishes are still relevant here if you want them to be! These are a couple of things that I like to serve alongside my vegan lasagna:
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception!
How to Store and Reheat Leftovers
You’ll want to store leftovers in an airtight container, and then eat them within 4-5 days. (No issues there, am I right?) To reheat, preheat the oven to 350 degrees F, and then bake until the lasagna is bubbly and warmed through – add extra cheese if necessary! (Pro Tip: It’s always necessary!)
Can I Freeze This?
Definitely. This lasagna can be stored in an airtight container in the freezer for up to a month. I like to store individual servings for easy lunches and dinners – I just have to let them thaw overnight in the fridge, and then reheat and enjoy!
Ingredients
- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion , diced
- 5 cloves garlic , minced
- 1 large eggplant , 14 ounces, evenly cut and cubed
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles , I used Beyond Meat crumbles for this
- 42 ounces jar or can of tomato sauce , (you can grab a 28 ounce and a 14 ounce jar)
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish , optional
Instructions
- Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
- Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
- While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
- Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
- Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
- Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Notes
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.
How to Store and Reheat Leftovers
Can I Freeze This?
More Vegan Dinner Ideas
Looking for more quick and easy dinner recipes? If so, I’ve got a few for you to try:
- Vegan Teriyaki Meatballs
- Quinoa Burgers
- Sweet and Sour Cauliflower Wings
- Vegan Chili
- Vegan Burritos
This Vegan Lasagna Recipe is the absolute best pasta dinner you’ve ever had. It’s such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!
What Makes this Vegan Lasagna the Best?
I have been craving cheesy, sauce-filled comfort food lately, so I decided to make a Vegan Lasagna.
Don’t tell me you need me to convince you to make lasagna? Just kidding. I get that there are a lot of famous lasagna recipes out there, and the word ‘vegan’ might throw you off a little. However, trust me when I tell you that this lasagna is just as cheesy, saucy, and delicious as any other traditional lasagna recipe.
Here are a couple more reasons that this vegan lasagna stands out:
- It’s the Ultimate Comfort Food: If you’re having a bad day, there’s no way this vegan lasagna won’t turn it around for you. There’s just something about melty, gooey cheese and the aromatic nature of tomato sauce that brings smiles to faces! But, with this lasagna, you get the comfort you need with extra veggies mixed in (like eggplant). Don’t feel guilty about indulging a little!
- It’s Quick: You can have this lasagna on the table, warm from the oven, in just an hour! There are, of course, quicker dinner recipes out there, but for a filling, hearty, Italian-style meal, an hour isn’t too bad. And it’s doable on a weeknight, which is always a plus! Because, let’s be real, that’s when we need comfort food the most.
- It’s Great for Meal Prep: This vegan lasagna serves 9, so we almost always have leftovers, unless we have guests. Leftovers means delicious, easy workday/weekday lunches, and I’m all about that!
Notes on Ingredients
Time to talk key lasagna ingredients! Everything here is pretty standard, and should look similar to a traditional lasagna recipe, but there are a couple of switch-ups:
- Noodles: Obviously you’ll need some lasagna noodles for layering! (See tips section below for a quick note on this.) You can get no boil, standard, gluten free or even freshly made.
- Olive Oil: For sautéing the onion and eggplant cubes.
- Onion: I used a white onion for this lasagna, diced.
- Garlic: For extra flavor, minced.
- Eggplant: You’ll need to evenly cut and cube it before starting.
- Seasoning: Add a little sea salt, and a little ground black pepper.
- Vegan Meat Alternative Crumbles: I used Beyond Meat crumbles for this recipe.
- Tomato Sauce: You can use whatever brand of marinara sauce that you like.
- Vegan Ricotta: I made my own vegan ricotta, and if you want to I 100% recommend this one , but definitely buy some if you can because it’s quick and easy, and it tastes great.
- Shredded Vegan Mozzarella: I recommend Nurishh Mozzarella Style Shreds, Miyokos vegan mozzarella, Follow Your Heart or Daiya shreds.
- Basil: Optional. (This is for a garnish.)
How to Make Vegan Lasagna
I’ll make this quick, because I need you to get to getting to your kitchen to make this vegan lasagna. Lasagna tends to be a labor of love, but one that’s always worth it. This is what you’ll need to do to get it to the table:
Preheat Oven to 350 Degrees F and Cook the Noodles .
Sauté the Eggplant: While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
Cook the Vegan Meat: Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
Begin Building the Lasagna: In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
Continue Building: Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta. Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
Bake: Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Tips for Success
If you’ve made it this far without your mouth watering, consider me impressed, because I haven’t!
But, anyway, back to our discussion of vegan lasagna, with some tips that you can implement to make this dinner even easier:
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
Lasagna is a pretty filling dinner, but side dishes are still relevant here if you want them to be! These are a couple of things that I like to serve alongside my vegan lasagna:
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception!
How to Store and Reheat Leftovers
You’ll want to store leftovers in an airtight container, and then eat them within 4-5 days. (No issues there, am I right?) To reheat, preheat the oven to 350 degrees F, and then bake until the lasagna is bubbly and warmed through – add extra cheese if necessary! (Pro Tip: It’s always necessary!)
Can I Freeze This?
Definitely. This lasagna can be stored in an airtight container in the freezer for up to a month. I like to store individual servings for easy lunches and dinners – I just have to let them thaw overnight in the fridge, and then reheat and enjoy!
Ingredients
- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion , diced
- 5 cloves garlic , minced
- 1 large eggplant , 14 ounces, evenly cut and cubed
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles , I used Beyond Meat crumbles for this
- 42 ounces jar or can of tomato sauce , (you can grab a 28 ounce and a 14 ounce jar)
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish , optional
Instructions
- Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
- Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
- While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
- Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
- Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
- Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Notes
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.
How to Store and Reheat Leftovers
Can I Freeze This?
More Vegan Dinner Ideas
Looking for more quick and easy dinner recipes? If so, I’ve got a few for you to try:
- Vegan Teriyaki Meatballs
- Quinoa Burgers
- Sweet and Sour Cauliflower Wings
- Vegan Chili
- Vegan Burritos
This Vegan Lasagna Recipe is the absolute best pasta dinner you’ve ever had. It’s such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!
What Makes this Vegan Lasagna the Best?
I have been craving cheesy, sauce-filled comfort food lately, so I decided to make a Vegan Lasagna.
Don’t tell me you need me to convince you to make lasagna? Just kidding. I get that there are a lot of famous lasagna recipes out there, and the word ‘vegan’ might throw you off a little. However, trust me when I tell you that this lasagna is just as cheesy, saucy, and delicious as any other traditional lasagna recipe.
Here are a couple more reasons that this vegan lasagna stands out:
- It’s the Ultimate Comfort Food: If you’re having a bad day, there’s no way this vegan lasagna won’t turn it around for you. There’s just something about melty, gooey cheese and the aromatic nature of tomato sauce that brings smiles to faces! But, with this lasagna, you get the comfort you need with extra veggies mixed in (like eggplant). Don’t feel guilty about indulging a little!
- It’s Quick: You can have this lasagna on the table, warm from the oven, in just an hour! There are, of course, quicker dinner recipes out there, but for a filling, hearty, Italian-style meal, an hour isn’t too bad. And it’s doable on a weeknight, which is always a plus! Because, let’s be real, that’s when we need comfort food the most.
- It’s Great for Meal Prep: This vegan lasagna serves 9, so we almost always have leftovers, unless we have guests. Leftovers means delicious, easy workday/weekday lunches, and I’m all about that!
Notes on Ingredients
Time to talk key lasagna ingredients! Everything here is pretty standard, and should look similar to a traditional lasagna recipe, but there are a couple of switch-ups:
- Noodles: Obviously you’ll need some lasagna noodles for layering! (See tips section below for a quick note on this.) You can get no boil, standard, gluten free or even freshly made.
- Olive Oil: For sautéing the onion and eggplant cubes.
- Onion: I used a white onion for this lasagna, diced.
- Garlic: For extra flavor, minced.
- Eggplant: You’ll need to evenly cut and cube it before starting.
- Seasoning: Add a little sea salt, and a little ground black pepper.
- Vegan Meat Alternative Crumbles: I used Beyond Meat crumbles for this recipe.
- Tomato Sauce: You can use whatever brand of marinara sauce that you like.
- Vegan Ricotta: I made my own vegan ricotta, and if you want to I 100% recommend this one , but definitely buy some if you can because it’s quick and easy, and it tastes great.
- Shredded Vegan Mozzarella: I recommend Nurishh Mozzarella Style Shreds, Miyokos vegan mozzarella, Follow Your Heart or Daiya shreds.
- Basil: Optional. (This is for a garnish.)
How to Make Vegan Lasagna
I’ll make this quick, because I need you to get to getting to your kitchen to make this vegan lasagna. Lasagna tends to be a labor of love, but one that’s always worth it. This is what you’ll need to do to get it to the table:
Preheat Oven to 350 Degrees F and Cook the Noodles .
Sauté the Eggplant: While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
Cook the Vegan Meat: Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
Begin Building the Lasagna: In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
Continue Building: Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta. Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
Bake: Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Tips for Success
If you’ve made it this far without your mouth watering, consider me impressed, because I haven’t!
But, anyway, back to our discussion of vegan lasagna, with some tips that you can implement to make this dinner even easier:
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
Lasagna is a pretty filling dinner, but side dishes are still relevant here if you want them to be! These are a couple of things that I like to serve alongside my vegan lasagna:
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception!
How to Store and Reheat Leftovers
You’ll want to store leftovers in an airtight container, and then eat them within 4-5 days. (No issues there, am I right?) To reheat, preheat the oven to 350 degrees F, and then bake until the lasagna is bubbly and warmed through – add extra cheese if necessary! (Pro Tip: It’s always necessary!)
Can I Freeze This?
Definitely. This lasagna can be stored in an airtight container in the freezer for up to a month. I like to store individual servings for easy lunches and dinners – I just have to let them thaw overnight in the fridge, and then reheat and enjoy!
Ingredients
- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion , diced
- 5 cloves garlic , minced
- 1 large eggplant , 14 ounces, evenly cut and cubed
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles , I used Beyond Meat crumbles for this
- 42 ounces jar or can of tomato sauce , (you can grab a 28 ounce and a 14 ounce jar)
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish , optional
Instructions
- Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
- Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
- While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
- Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
- Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
- Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Notes
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.
How to Store and Reheat Leftovers
Can I Freeze This?
More Vegan Dinner Ideas
Looking for more quick and easy dinner recipes? If so, I’ve got a few for you to try:
- Vegan Teriyaki Meatballs
- Quinoa Burgers
- Sweet and Sour Cauliflower Wings
- Vegan Chili
- Vegan Burritos
Best Vegan Lasagna Recipe
Ingredients
- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion diced
- 5 cloves garlic minced
- 1 large eggplant 14 ounces, evenly cut and cubed
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles I used Beyond Meat crumbles for this
- 42 ounces jar or can of tomato sauce (you can grab a 28 ounce and a 14 ounce jar)
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish optional
Instructions
- Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
- Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
- While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
- Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
- Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
- Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Video
Notes
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.
How to Store and Reheat Leftovers
Can I Freeze This?
Nutrition
Best Vegan Lasagna Recipe https://jessicainthekitchen.com/best-vegan-lasagna-recipe/ July 5, 2021
This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!
What Makes this Tofu Recipe So Good?
There is endless depth to this recipe. And, once cooked, the tofu’s texture becomes the perfect amount of crispy – all in all, trying this classic Asian recipe is a must! My favorite part about this dish is the flavour profile from the Teriyaki Tofu marinade. I’m talking soy sauce or liquid aminos , crushed red peppers, raw unrefined sugar, ginger, and rice wine vinegar. All the good stuff.
Here are a couple more reasons to love this tasty tofu recipe:
- It’s Quick: Teriyaki tofu is easily marinated from up to two days before. So, all you need to do is heat it all up in a pot until cooked through, after you take it straight out of the fridge. Tofu is quick, easy, and perfect for a weeknight dinner.
- Make-Ahead: Making this dish ahead of time is a great way to save time in the evenings during the week! Add the teriyaki to the tofu mix, and marinate it for at least 20 minutes, and up to 2 days. You can do this meal prep on a Sunday night, and then on Monday you can come home to a delicious, quick home-cooked meal.
Notes on Ingredients
The most important ingredient in this recipe is obviously tofu, so I’ve got a couple of details on which kind to pick out, and what else you’ll need to make this dish:
For the Crispy Tofu
- Extra-Firm Tofu: Use 1 16-ounce block of tofu, pressed for at least 30 minutes, and chopped into cubes or triangles.
- Soy Sauce: I generally use light soy sauce, but liquid aminos will also work.
- Seasoning: Combine with garlic powder, sea salt, and black pepper.
- Cornstarch: This is what gives the tofu its crispy texture.
- Sesame Oil: Regular oil is fine too, if you don’t have sesame oil.
For the Teriyaki Sauce
- Soy Sauce: For added savory flavor – you can also sub in liquid aminos here if needed.
- Sugar: I like to use raw unrefined brown sugar or coconut sugar .
- Cornstarch: Form a cornstarch slurry by adding a little water to the mixture.
- Ground Ginger: It can’t be teriyaki sauce without ground ginger!
- Sesame Seeds: These add great texture and can be a garnish for when you finish the meal, too.
- Vinegar: Round up some rice wine vinegar before getting started.
- Water: I generally use room temperature water, but it doesn’t matter all that much.
- Garnish: Chopped scallions are great for this.
How to Make Teriyaki Tofu
Preparing teriyaki tofu breaks into two basic categories: making the tofu and making the teriyaki sauce. After that, you mix both components together, let the flavors marinate for a bit, and the enjoy!
Make the Crispy Tofu
Marinate the Tofu: In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper and cornstarch and toss to thoroughly combine.
Cook the Tofu: Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
Make the Teriyaki Sauce and Put Everything Together
Mix the Teriyaki Sauce Together: In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Combine with the Tofu: Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes. Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Expert Tips for Making the Best Teriyaki Tofu
Looking for some tips to perfect your tofu-making skills? You are most definitely in the right place, then! Here’s what you need to know to cook fantastic tofu every time you make it:
- How to Press Tofu: I always recommend pressing tofu to remove the water from it and to get the best quality tofu for your dish. I cover how to do it in detail in my How to Cook Tofu 101 post! (The prep time here includes the time to press the tofu.)
- If Your Tofu is Sticking: Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
- Use Firm or Extra-Firm Tofu: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Serving Suggestions
What goes on top of/with teriyaki tofu? I usually keep the side dishes simple with this meal because the star of the show is the flavorful tofu! That said, I do have a few topping/side dish suggestions:
- Garnishes: As mentioned above, chopped scallions are great for this, as are sesame seeds. I like to add both to the tofu at the end. 🙂
- Grains: You can keep it simple and just serve this tofu over a bed or white or brown rice (this works great for using up the extra sauce on your plate!). You could also make a quick serving of quinoa or couscous instead.
- Vegetables: Any steamed vegetable works well with this meal – asparagus, broccoli, carrots, etc.
How to Store and Reheat Leftovers
Tofu is best eaten the day you make it, because that’s when it’s the crispiest. However, you can refrigerate it in an airtight container for up to 4 days if you have leftovers.
To reheat, put the tofu and any extra sauce in a pan over medium heat. If the sauce is too thick, add a splash of water to thin it out.
Can I Freeze This?
Sure you can! Freeze leftover tofu in an airtight container for up to 2 months. Make sure you leave it in the refrigerator overnight to thaw before eating it again!
If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu , pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce , or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper , about ¼ teaspoon each
- 2 teaspoons cornstarch , Or more if you want it extra crispy
- 2 teaspoons sesame oil , or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce , or liquid aminos
- ¼ cup raw unrefined brown sugar , or preferred sugar
- 2 teaspoons cornstarch , + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger , or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water , or pineapple juice
- chopped scallion , to garnish
Instructions
For the Crispy Tofu
- In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
- In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
- Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn’t and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
More Tofu Recipe to Try
If you’re a big tofu fan, I’ve got a few more easy tofu recipes to share!
- Easy Baked Tofu
- Marinated Tofu Recipe
- Crispy Air Fryer Tofu
- Sweet and Sour Tofu
- General Tso Tofu
