Tex Mex Tofu Lasagna
A flavorful Tex Mex-inspired vegan lasagna featuring tofu, cheese, vegetables, and spices, perfect for hearty, meat-free dinners with bold Mexican flavors that appeal to all ages.
Ingredients
- 1 Tbsp vegetable oil ⓘ
- 2 cloves garlic
- 14 oz Hinoichi regular tofu, drained and cubed ⓘ
- 1 onion, diced ⓘ
- 2 (1.25 oz) packets Mexican or taco seasoning ⓘ
- 28 oz tomato puree ⓘ
- 16 oz frozen mixed vegetables ⓘ
- 6 corn tortillas ⓘ
- 1 cup low-fat Mozzarella cheese ⓘ
- 1 cup low-fat Cheddar cheese ⓘ
- 1 cup low-fat Ricotta cheese ⓘ
- 1 cup fresh cilantro, chopped ⓘ
- 7 oz can mild jalapeno diced chilies ⓘ
- 1/2 cup mild salsa ⓘ
Instructions
- Saute tofu, garlic, and onion in vegetable oil until fragrant and lightly browned.
- Stir in Mexican seasoning packets and cook for another minute.
- Add tomato puree and frozen mixed vegetables, then mix well.
- Bring to a gentle boil, reduce heat, and simmer for 15 minutes.
- Line the bottom of a 2-quart casserole dish with 2 tortillas.
- Spread half of the tomato tofu mixture over the tortillas.
- Top with half of the mozzarella, cheddar, and ricotta cheeses, then sprinkle with chopped cilantro and diced jalapenos.
- Repeat the layers with remaining tortillas and ingredients, ending with tortillas on top.
- Spread mild salsa over the final layer of tortillas.
- Bake in a 350°F oven for 30 to 45 minutes until cheese is melted and bubbly.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).