Cheesy Vegan Cauliflower Lasagna
Recipe type: Lunch
Cuisine: Vegan, Vegetarian, Dairy-Free, Gluten-Free, Nut-Free
Serves: 1
 
Ingredients
  • ½ cup steamed cauliflower florets
  • ½ cup firm tofu, cubed
  • ¼ cup of your favorite tomato sauce
  • ¼ cup vegan mozzarella cheese (I used Daiya)
  • ½ teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 (10 ounce) insulated food thermos (see note)
Instructions
  1. Add tofu, Italian seasoning, salt, and pepper into a food processor. Pulse until the tofu has the texture of ricotta cheese.
  2. Smash the cauliflower into small pieces with the back of a fork.
  3. Heat tomato sauce on the stove or in the microwave until piping hot. (see note)
  4. Add 2-3 tablespoons of cauliflower to the bottom of the thermos.
  5. Add 2-3 tablespoons of the tofu on top of the cauliflower.
  6. Sprinkle 1-2 tablespoons of vegan mozzarella on top.
  7. Add 1-2 tablespoons of hot tomato sauce.
  8. Repeat steps 4-7 until the thermos is filled.
  9. Add a little extra vegan mozzarella on the top of the last sauce layer. Sprinkle with a bit of Italian seasoning.
  10. Close thermos and seal tightly. By lunchtime, the hot sauce will make the cheese melty and gooey. Enjoy!
Notes
This recipe was created in a 10-ounce thermos. Feel free to adjust the ingredient amounts where necessary to fit a larger or smaller thermos.

It’s SUPER important that the tomato sauce is extremely hot when you put it in the thermos. That’s what’s going to make the cheese melt and keep the lasagna gooey and warm until lunchtime.

To ensure that this lunch is nut-free, check the label on your vegan cheese to make sure it doesn't contain nuts.

See post for recipe variations!
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2017/03/22/cheesy-vegan-cauliflower-lasagna/