Wednesday, 25 September 2013

Tofu Bechamel Sauce and Chilli Lasagne

Yes, Chilli Lasagne and why, I ask myself, had I not thought of it before?  Moreover, having performed a very thorough taste test last night, it is really, really good... possibly even better than Lasagne Lasagne!

The Chilli itself, which started out as just plain Chilli, before morphing into Chilli Nachos and finally Chilli Lasagne, is based on this recipe here (which I've mentioned before and will no doubt mention again), veganised with "faux" mince and vegan Worchester sauce.  The Bechamel Sauce, part of my series of "what can I do now with tofu" recipes is based on Bryanna Clark Grogan's recipe with a couple of changes made for taste and ease.


1 box Mori silken tofu, with liquid
1-1.5 cup(s) soy milk
1 vegetable stock cube (dry, not diluted in liquid, I use Knorr Pots)
1 good pinch sea salt
Ground black pepper (I'm generous with mine)
1/2 tsp dried oregano
1/2 tsp herbes de Provence
2 tbsp EVOO
2 tbsp white flour

Essentially, everything goes into a blender and is blitzed till smooth, nothing more complicated than that.  I started off with one cup of milk and added more as needed, I was looking for a double cream consistency.

You could follow the original recipe and make a flour roux, but I didn't want to be using a warm Bechamel sauce (the lasagne was being in made advance and with cold chilli) and I was too impatient to wait for it to cool.  Adding the flour to the blend and letting it cook through on a low oven for 40 minutes worked perfectly - I preferred it to my first attempt which had followed the original recipe.  The addition of a stock cube to the tofu does wonders for the flavour, something that I wanted to enhance with the herbs and pepper.  It also cooks well, and whilst you don't get the traditional cheese laden top, the gorgeous gooey white sauce/mince mix is still there and, in this case, made all the more moreish thanks to the subtle heat of the chilis and gorgeous rich, smoky sauce.

This is one recipe definitely worth a try :o)

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