Tofu Lasagna with Minced Meat and Aubergines

Tofu Lasagna with Minced Meat and Aubergines

Prepare your usual tofu dish with a spin. Somehow, tofu tastes like cheese in this dish.

Ingredients: 2 servings

1 block (200 g)
Minced meat (pork or a blend with beef)
100 g
Aubergine (I used frozen)
1 small
Melting type cheese (pizza cheese)
1 slice
Seasoning ingredients:
2 tablespoons
Japanese Worcestershire sauce
1 tablespoon


1. Wrap the tofu in paper towels to drain.
2. Fry the minced meat quickly and add the aubergine when the meat is cooked through. You don't need to separate the lumps of meat.
3. I used frozen aubergine. If you use fresh aubergine, soak in water first to remove the bitterness and cut into bite sizes.
4. Add the ketchup and Japanese Worcestershire sauce and continue to fry.
5. Slice the tofu horizontally in half and place on a gratin dish. If you line the gratin dish with parchment paper beforehand, it will be easy to serve later.
6. Place the sauce from Step 4 onto Step 5. Top with melting type cheese or use pizza cheese.
7. The meat is cooked through already so once the cheese is golden brown, it is done.

Story Behind this Recipe

I had leftover rice in the rice cooker and also wanted to use it up leftover tofu, but my husband asked for Spaghetti Bolognese. This dish was a compromise, but he liked it.