Tofurella!

If there ever will be a movie about vegan food blogs, it will sure be named "Not another lasagna receipt".

 

In my dairy-eating days I would put mozzarella in nearly every pasta dish, partly because I could eat at least half of it when slicing it. I don't really miss the taste (ok, mozzarella isn't known for its strong flavor), but sometimes I long for its mouth feel.

 

So today, when inspiration struck, I couldn't resist to make Tofurella and add it to the lasagna. If it is old had for you, I apologize, to me it was a revelation - well, not an real revelation, but you get the point...

 

 

Tofurella

1box silken tofu

boiling water

 

Use a tablespoon to form small tofu heaps. Put in a colander and pour the boiling water over the tofu. Let drain and stuff between the noodle layers.