Tofu Scramble and Broccoli Lasagna
A vibrant vegan lasagna layering turmeric-seasoned tofu scramble, tender broccoli florets, and herb-infused tomato sauce between sheets of pasta. The golden tofu provides a protein-rich, scrambled-egg-like texture, while the broccoli adds earthiness and nutrition. Finished with a crispy breadcrumb topping, this dish is hearty enough for meatless Monday and elegant enough for company.
- Prep
- 25 min
- Cook
- 45 min
- Wait
- 15 min
- Total
- 1 hr 25 min
- Makes
- One 9×13-inch (23×33 cm) lasagna (6 servings)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Press tofu for 10–15 minutes to remove excess moisture
- Have tomato sauce ready (homemade or store-bought)
- Bring a large pot of salted water to boil for blanching broccoli
Blanch broccoli
- Bring a large pot of salted water to a boil.
- Add broccoli florets and cook for 3–4 minutes until tender-crisp but still bright green.
- Drain in a colander and set aside.
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Ready when: Broccoli is tender-crisp and still vibrant green, not soft or yellowed
Tip: Do not overcook; the broccoli will soften further in the oven. Blanching removes bitterness and sets the bright color.
Make tomato sauce
- In a small bowl, stir together the 28 oz (800 ml) tomato sauce, 2 minced garlic cloves, dried oregano, dried basil, and 0.5 tsp salt.
- Taste and adjust seasoning as needed.
- Set aside.
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Tip: A little extra garlic in the sauce balances the richness of the tofu scramble.
Cook pasta sheets
- Bring a large pot of salted water to a boil.
- Add lasagna sheets and cook according to package directions, usually 8–10 minutes, until al dente.
- Drain carefully in a colander, lay out on a clean kitchen towel, and pat dry to prevent sticking.
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Ready when: Pasta is pliable but still has a slight firmness, not mushy
Tip: Pat the cooked sheets dry so they don't clump together; they'll firm up as they cool on the towel.
Prepare tofu scramble
- Crumble the pressed tofu by hand into bite-sized, irregular pieces—not fine crumbs, but chunks roughly the size of scrambled eggs.
- Heat 3 tbsp (45 ml) olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Add the diced onion and sauté for 3–4 minutes until softened and translucent.
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Ready when: Onion is soft and lightly golden at the edges
Tip: Press the tofu thoroughly so it absorbs the flavors rather than being watery. Crumble it coarsely to mimic scrambled eggs.
Add garlic and spices
- Add the 3 minced garlic cloves, ground turmeric, and ground cumin to the onion.
- Stir constantly for 30–45 seconds until fragrant.
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Ready when: Spices are fully bloomed and fragrant, no raw smell
Tip: Blooming the spices in the hot oil releases their essential oils and makes the flavor deeper and more complex.
Cook tofu scramble
- Add the crumbled tofu to the skillet and cook, stirring frequently with a wooden spoon, for 6–8 minutes.
- The tofu will break down slightly and become golden-yellow from the turmeric.
- Stir in the nutritional yeast, 0.75 tsp salt, and black pepper to taste.
- Cook for 1 more minute, then remove from heat and taste for seasoning.
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Ready when: Tofu is golden throughout, broken into small bite-sized pieces, and slightly dry (not wet)
Tip: Keep the heat high enough to help evaporate moisture so the scramble doesn't make the lasagna watery. Nutritional yeast adds savory depth and umami.
Assemble lasagna—bottom layersOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Lightly oil the 9×13-inch (23×33 cm) baking dish with 1 tbsp (15 ml) olive oil.
- Spread a thin layer (about ¾ cup / 180 ml) of the tomato sauce on the bottom.
- Lay 3 lasagna sheets on top (overlapping slightly if necessary), then spread one-third of the tofu scramble (about 1½ cups / 375 ml) evenly over the sheets.
- Sprinkle one-third of the blanched broccoli on top.
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Tip: The sauce on the bottom prevents sticking and ensures even moisture. Overlap sheets slightly so there are no gaps.
Build middle and top layersOven 375°F / 190°C
- Spread one-third of the remaining sauce (about 1 cup / 240 ml) over the broccoli.
- Layer 3 more pasta sheets, then the remaining half of the tofu scramble and half of the remaining broccoli.
- Spread another one-third of the sauce.
- Finally, layer the last 3 pasta sheets and top with the final third of sauce, spreading it evenly to cover the pasta completely.
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Tip: Spreading sauce between each layer keeps the pasta from drying out and binds the components together.
Prepare breadcrumb topping
- In a small bowl, toss together 0.75 cup (75 g) panko breadcrumbs, 2 tbsp (30 ml) olive oil, 1 minced garlic clove, and 0.25 tsp salt until the breadcrumbs are evenly coated.
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Tip: Coating the breadcrumbs in oil ensures they become golden and crispy in the oven rather than dry.
Top and bakeOven 375°F / 190°C
- Sprinkle the breadcrumb mixture evenly over the top of the lasagna.
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 35–40 minutes until the sauce is bubbling at the edges and the breadcrumb topping is golden brown.
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Ready when: Breadcrumb topping is golden brown, sauce bubbles visibly at the edges, and a knife inserted through the layers meets little resistance
Tip: Baking at 375°F ensures the filling heats through without the breadcrumbs burning. Look for active bubbling as a sign of doneness.
Rest and garnish
- Remove the lasagna from the oven and let it rest on the counter for 10–15 minutes.
- This allows the layers to set slightly, making serving cleaner.
- If desired, scatter fresh chopped parsley over the top just before serving.
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Tip: Do not skip the rest; it prevents the lasagna from falling apart when you cut it. Fresh parsley adds brightness and color.
Good to know
Tips
- Press the tofu thoroughly before cooking—wrapping it in paper towels and placing a cast-iron skillet or cans on top for 10–15 minutes removes excess water that would otherwise make the lasagna soggy.
- Blanching the broccoli briefly (3–4 minutes) removes bitterness and sets its bright green color, making the final dish more appealing and flavorful.
- Spread sauce between every layer, not just under the pasta. This keeps the noodles from drying out and distributes moisture evenly throughout the lasagna.
- Let the finished lasagna rest for 10–15 minutes before cutting. This allows the layers to firm up slightly, making it much easier to serve clean slices that don't fall apart.
Make ahead
The assembled lasagna (before baking) can be covered and refrigerated for up to 24 hours. Bake from cold, adding 5–10 minutes to the cooking time. Alternatively, bake fully, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: cover loosely and store for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. Freezer: wrap cooled lasagna tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
Substitutions
- firm tofu, pressed → crumbled extra-firm tofu or pressed chickpeas (about 3 cups / 450 g drained and dried). Chickpeas create a chunkier texture and slightly earthier flavor. Press or pat them dry thoroughly before cooking.
- fresh broccoli florets → spinach, kale, or a mix of sautéed zucchini and bell peppers (5 cups / 500 g total). If using tender greens, do not blanch; add raw or briefly sauté. Sautéed vegetables should be patted dry to avoid excess moisture.
- tomato sauce → marinara sauce or homemade tomato sauce (28 oz / 800 ml). Any tomato-based sauce works; adjust seasoning if your sauce is already heavily spiced.
- panko breadcrumbs → crushed walnuts or hazelnuts (0.75 cup / 90 g) mixed with 0.25 cup (30 g) whole wheat breadcrumbs. Nuts create a nutty, crunchy topping. Reduce the amount of olive oil slightly if using nuts, as they're naturally oily.
