Growing up, there was one meal I asked for every year on my birthday. Believe it or not, that meal was lasagna. Pasta layered with ricotta and marinara sauce? Yes, please! 

These days, my stomach doesn’t agree with regular ricotta cheese, so I opt for alternatives, like my cottage cheese lasagna, a protein-packed lentil lasagna, or this classic vegan lasagna that tastes just like the real (dairy-full) deal.

I’ll take any opportunity to serve this dairy-free lasagna at holidays, family dinners, or anytime we need a little more creamy, cheesy deliciousness in our lives. It’s made with a SUPER creamy and satisfying tofu ricotta, jarred marinara sauce, and a handful of spinach for extra nutrition. Baked with a layer of vegan mozzarella on top, it’s a high-protein and dreamy comfort food everyone (even non-vegans) happens to love.

Dairy-Free Lasagna Ingredients

Lasagna noodles – I boiled the noodles before assembling the lasagna. Feel free to use oven-ready noodles if that’s what you already have on hand.

Marinara sauce – My recipe calls for store-bought marinara sauce, so use your favorite kind!

Vegan mozzarella cheese – It just wouldn’t be lasagna without a layer of ooey gooey dairy-free mozzarella cheese on top. I used store-bought shredded “cheese.” Dollops of my homemade vegan mozzarella would be delicious, too!

Vegan ricotta cheese – My easy cashew ricotta is made in a food processor with raw cashews, firm tofu, nutritional yeast, garlic, dried herbs, lemon juice, and olive oil. It should also work with blanched almonds if you happen to be out of cashews.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.

Variations

• Gluten-free – Make this with gluten-free lasagna noodles instead.
• Nut-free – I haven’t tested it, but the vegan ricotta should work with an equal amount of sunflower seeds instead of cashews. Or, try using 2 blocks of tofu instead.
• Add vegetables – In addition to the spinach, assemble the lasagna with layers of thinly sliced zucchini, yellow squash, or carrot ribbons. Even a medley of frozen vegetables would be great!
• “Meat” sauce – Combine the marinara sauce with your favorite store-bought vegan ground beef for a “meaty” twist.
• Lentil lasagna – You can also combine the sauce with 1 cup of the cooked lentils of your choice (French, red, brown, green, etc.) for extra protein.
• White lasagna – Feel free to swap the marinara for my dairy-free béchamel sauce if you’d rather make a vegan white lasagna.

How to Make Vegan Lasagna

Step 1: Cook the noodles. Cook the lasagna noodles according to the package directions, then drain and rinse them with cold water. 

Step 2: Make the cashew ricotta. Blend the soaked cashews, tofu, nutritional yeast, garlic, basil, oregano, salt, and lemon juice in a food processor. With the motor running, pour the olive oil in through the top and continue pulsing until you have a smooth cheese.

Step 3: Assemble the lasagna. Spread 1 cup of marinara sauce on the bottom of a baking dish. Place 3 noodles on top, then spread some of the ricotta over the top. Add some of the spinach and top with 2/3 cup of marinara. Repeat this process again.

Step 4: Add the cheese. Add the final 3 noodles to the top layer, along with the remaining ricotta and marinara. Sprinkle the shredded vegan cheese on top. 

Step 5: Bake. Bake the lasagna until it’s bubbly and the cheese is melted. Slice and enjoy with vegan garlic bread on the side!

Erin’s Tips and Tricks

• No need to press the tofu for the tofu ricotta! Just break it up and add it right to the food processor. The excess moisture in the tofu helps smooth out the cheese.
• There are two ways to soak cashews: the long way and the fast way. You can soak them in water overnight (the long way) or pour boiling water over them in a heat-proof bowl and let them soak for 20 minutes (the fast way).
• Rinsing the cooked lasagna noodles under cold running water will prevent them from sticking together.

Lasagna FAQs

Storage

Refrigerator: Keep the leftover lasagna or individual slices covered and in the fridge for 4 to 5 days. 

Freezer: After it cools, cover the baking dish with aluminum foil and freeze for up to 1 month. You can also slice the lasagna into portions and place them into freezer-safe bags. Thaw the leftovers overnight in the fridge before reheating.

Reheating: The defrosted/leftover lasagna reheats well in a 350ºF oven for 20 to 30 minutes. You can also microwave individual slices for 1 to 2 minutes each.

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Oh, how I love curry! This Vegan Tofu Curry recipe is one of my favorites. It’s as cozy and comforting as my slow cooker chicken curry and butternut squash curry, but makes crispy fried tofu the star.

This easy weeknight meal simmers pan-fried tofu, sautéed vegetables, and spinach in a coconut red curry sauce. It’s so tasty that I literally ate an entire batch by myself when Miguel was away travelling one time (curry is not his favorite). I loved every bite, from the creamy sauce to the crisp tofu!

Vegan Tofu Curry Ingredients

Tofu – Super firm tofu is my favorite because it doesn’t take long to press out the extra moisture and gets crispy in no time. Extra firm tofu will work as a substitute, but should be pressed ahead of time to drain the excess water.

Cornstarch – It helps the tofu crisp up. Arrowroot or tapioca starch will work as a substitute.

Aromatics – Sautéed onion, red bell pepper, garlic cloves, and fresh ginger are the backbone of the curry sauce.

Red curry paste – Make sure the curry paste you’re using is vegan-friendly (some brands of red curry paste contain shrimp paste). You’ll usually find me using the Thai Kitchen brand for this, my chickpea cauliflower curry, and most of my other curry recipes.

Spinach – I like to add some sort of leafy green to just about every curry recipe. In this case, I went with spinach, but kale or Swiss chard would work, too. 

This list provides further clarification on a few of the ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free – Make the sauce with tamari or coconut aminos instead of soy sauce.
• Add more vegetables – If you have chopped green beans, zucchini, mushrooms, snow peas, or carrots, feel free to throw them in the skillet with the aromatics. Or, for more bulk, stir in roasted broccoli, cauliflower, sweet potatoes, or butternut squash toward the end.
• Make it spicy – Swap the red bell pepper for a diced jalapeno or serrano pepper, or stir a pinch of red pepper flakes into the sauce. 
• Garnish ideas – I highly recommend topping the tofu curry with toasted cashews, peanuts, sesame seeds, or fresh cilantro.

How to Make Tofu Curry

Step 1: Coat the tofu. Add the tofu cubes to a large ziploc bag. Add the cornstarch, seal the bag, and toss until the tofu is coated.

Step 2: Fry the tofu. Fry the tofu cubes in a hot oiled pan until they’re golden and crispy on all sides. Set aside.

Step 3: Make the sauce. Sauté the onion and red pepper in the now-empty skillet. Stir in the garlic and ginger, then add the coconut milk, curry paste, soy sauce, and coconut sugar. Heat to a simmer. Add the spinach and cook until it’s wilted, then add the fried tofu.

Step 4: Serve. Spoon the rice into bowls and top it with the tofu curry. Garnish with cilantro, serve with vegan naan on the side, and enjoy!

Erin’s Tips and Tricks

• Taking the time to press the tofu will give you the crispiest results. For super firm tofu, press it for 10 to 15 minutes. For extra firm tofu, press it for 30 minutes.
• If your curry sauce thickens too much, add a splash of vegetable broth or coconut milk to loosen it up.
• For a thicker and creamier sauce, simmer it for a few minutes longer, uncovered. 

Tofu Curry FAQs

Storage

Refrigerator: Once it’s cool, transfer the leftover curry to an airtight container and store it in the fridge for up to 4 days.

Freezer: You can freeze the curry in a freezer-safe container for up to 2 months. Keep in mind that fried tofu won’t freeze well and is best made fresh.

Reheating: Warm the curry gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened.

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Soup is a necessary part of my winter regimen. It’s almost like I need to have a bowl of vegan minestrone or white bean soup when it’s cold or snowing outside! I don’t know if it’s just me, but I always find the cure for the winter blues at the bottom of the bowl.

This Easy Vegan Ramen recipe is another one of my winter favorites (although I could never say no to it year-round). There are so many reasons why I choose it over takeout ramen every time: it’s faster than you think, infinitely customizable, and way more satisfying than those instant packs I ate in college.

It’s made with crispy tofu, spinach, shiitake mushrooms, and ramen noodles. But the real star is the vegan ramen broth. I infused it with miso, soy sauce, and sesame oil to give it some real oomph. It’s so simple yet so delicious!

Tofu Ramen Ingredients

Super firm tofu – I always use super firm tofu when I’m making fried tofu because it doesn’t need to be pressed ahead of time and has the best crispy-meaty texture after it’s cooked. You can use extra-firm tofu as a substitute, but I recommend pressing the brick for 20 minutes to remove as much excess water as possible.

Shiitake mushrooms – My favorite mushrooms! They cook quickly and infuse the broth with their unique earthy umami flavor. I typically use fresh pre-sliced mushrooms, but dried shiitake mushrooms also work (rehydrate them in water for 10 minutes first).

Vegetables – I added green onions, garlic cloves, and spinach to the broth.

Miso paste – Go with white miso paste. Red miso will also work, but it will taste stronger. You can usually find miso in the refrigerated section, near the tofu, at most grocery stores.

Vegetable broth – I usually use low-sodium store-bought vegetable broth.

Ramen noodles – Any type will work. Look for dried ramen noodles in the Asian foods aisle, or just grab a few of those inexpensive packs. Check your local Asian market for fresh ramen noodles if you want to go all out.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Gluten-free – Use tamari instead of soy sauce and gluten-free ramen noodles.
• Add more vegetables – Bulk up the ramen with bok choy, corn, bamboo shoots, snap peas, broccoli, shredded cabbage, and/or shredded carrots. 
• Instead of tofu – Try vegan ramen with tempeh, white beans, edamame, or seitan. 
• Flavor boosters – Add a splash of rice vinegar for brightness, a spoonful of chili paste for heat, or even kombu (seaweed) for a more authentic Japanese-style soup.

How to Make Vegan Ramen 

Step 1: Fry the tofu. You can do this ahead of time or while the ramen broth simmers (I’ve included 3 easy cooking methods for you below).

Step 2: Make the broth. Sauté the green onions, mushrooms, and garlic in a large skillet until fragrant. Add the soy sauce, miso paste, maple syrup, sesame oil, and vegetable broth. Heat to a boil, then reduce to a simmer. 

Step 3: Add the noodles. Add the spinach and ramen noodles, then simmer just until the noodles are tender and the spinach has wilted. Stir in most of the fried tofu.

Step 4: Garnish and serve. Ladle the ramen into bowls and top with the remaining tofu, extra green onions, and fresh cilantro.

How to Prepare Tofu for Ramen

To make the best fried tofu, start by coating the super firm tofu cubes with a light dusting of cornstarch. After, choose your cooking method:

• Pan-fried tofu: Heat oil in a nonstick skillet over medium heat, then add your tofu cubes and cook until golden and crispy on all sides.
• Oven-baked tofu: Spread the tofu evenly on a parchment-lined baking sheet and bake at 400°F for about 30 minutes, flipping halfway through. 
• Air-fried tofu: Preheat your air fryer to 400°F, add the tofu to the basket, and cook for approximately 15 minutes, shaking the basket at the 10-minute mark. 

Erin’s Tips and Tricks

• You can easily adjust the consistency of the ramen by playing with the ratio of broth to vegetables/tofu. Add extra noodles, tofu, or veggies for a filling, protein-packed meal, or use fewer noodles and more broth and greens for a lighter, brothier bowl. 
• Don’t add the noodles or spinach too early. They’ll turn to mush if they’re simmered in the broth too long.

Vegan Ramen FAQs

Storage

Refrigerator: Store the broth separately from the noodles, tofu, spinach, and toppings in airtight containers. The leftovers will keep for 3 to 4 days in the refrigerator.

Freezer: You can freeze the vegan ramen broth for up to 3 months (everything else is best made fresh). Thaw the broth in the fridge overnight before reheating.

Reheating: When ready to eat, reheat the broth in a saucepan on the stove, then add the noodles, tofu, and greens for the best texture and flavor.

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