3.132 Tofu Lasagna

3.132

16 (Wed) May 2012

Tofu Lasagna

1.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

The omphalos of the dish is tofu: frozen, then thawed-drained-crumbled and sautéed, ostensibly as a substitute for ground meat.  I got the idea from Man with a Pan, which includes a recipe for the so-called “tofu bolognese” by self-proclaimed “housekeeper/homemaker” Brett Thacher.  However, the tofu didn’t seem to make much difference either way.  It certainly didn’t exhibit the taste or texture of meat, just kinda mellow and mushy.  Especially in a heavy dish like lasagna, it was lost in the mix.

Drained, squeezed, crumbled – looks kinda like cheese.

Tofu aside, the lasagna overall was just so-so.  In trying to save money, I used cheap-ass pre-shredded “pizza” mozzarella, which was flavorless and gummy.  I forgot to season the spinach.  And I didn’t add enough sauce.

Spread as a base layer over tomato-parmesan sauce.

(See also FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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