Armenian Vegan’s Lasagna with Eggplant, Mushrooms and Tofu

2 cups firm or super firm tofu, crumbled

1 cup olive oil

4 tablespoons soy sauce

2 bay leaves

1 teaspoon basil

1 teaspoon oregano

Salt, pepper or crushed red pepper to taste


Cook pasta according to package directions.

Prepare stuffing/sauce: Wash and chop all vegetables. Sauté onions in olive oil until soft; then add the garlic and eggplant, stirring frequently. Add the mushrooms, and toss for a few minutes.

When everything is cooked, crumble the tofu with a fork and add it to the pot with the diced tomatoes, tomato sauce, soy sauce, and spices. Cook for about 30 minutes, stirring occasionally. When the sauce is cooked, remove from heat. Discard bay leaves.

Assemble: Take a 13 x 10 x 3-inch baking dish (Pyrex or other) and spread some sauce on the bottom of the dish. Take cooked lasagna pasta and layer it. Use 4-5 strips to cover the bottom of the dish. Add some sauce, spreading evenly. Add another layer, and cover with stuffing/sauce.

Continue to layer with sauce in this way until the pasta is finished. Leave some sauce to use now to cover the top layer. Preheat oven to 350° and bake for 30-35 minutes. When cooked, remove from oven, cut into medium sized squares, and serve with a tossed green salad and crusty French or Italian bread.

Serves 4-6.


For this recipe, go to:

TO MAKE IN ADVANCE: Assemble lasagna per the recipe. Instead of baking, wrap tightly with foil and refrigerate until ready to bake. If possible, remove from refrigerator 30 minutes before baking to allow lasagna to return to room temperature.

*Most packaged pasta-including spaghetti, rotini, and any other type-is 100 percent vegan. Sometimes, you might see “egg” listed as an ingredient in “fresh” pastas, so avoid those-but generally, pasta contains no animal-derived ingredients. Popular brands like Barilla, Mueller’s, and Ronzoni as well as store brands offer many varieties of vegan pasta.

Author Dikranouhi Kirazian’s sister, Arshagouhi Tavitian, hosted a “Hye Geen” Luncheon in Glendale featuring the Armenian Vegan cookbook as a gift.

Guests received a complimentary copy of Armenian Vegan signed by the author’s sister. An excellent vegetarian meal was served including homemade borag, ful (cooked fava beans), chorag, fresh vegetables, pastries, and fresh fruit.

ORDER TODAY: Armenian Vegan: A Pure Vegan Cookbook With 200+ Recipes Using No Animal Products Paperback – December 3, 2013 by Dikranouhi Kirazian (Author). Go to

Armenian Vegan is also available at Abril Books at:


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