tofu bechamel…sort of.

Before an intense night of partying (back in the day), my sis R and I used to hit a cafe/bar in Shibuya called P3. It was a great place for drinks and munchies - they had an awesome tofu lasagna, which we loved. Needless to say, it was a sad day when we heard that there was no more P3. Which meant no more tofu lasagna. We mourned for months.

At this point, I can’t remember what the tofu lasagna looked like, or tasted like, for that matter…but I’ve decided to resurrect it by using the tofu in a bechamel sauce (the layer of white, in the picture).

TOFU BECHAMEL for Tofu Lasagna.

Ingredients (for 8×8 Lasagna):

2 tbs butter
2 tbs flour
1 cup milk
½ tsp salt
2 tsp sugar
1 extra firm tofu, drained and pureed

Drain the tofu well with paper towels, then puree with a food processor. On low heat, stir the butter and flour until it becomes a smooth paste. Then add the tofu, milk, salt, and sugar; keep stirring until the sauce has a thick consistency. Add a layer of tofu bechamel to your favorite lasagna recipe.

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Here’s to my sis - enjoy the rest of Germany! Buchu.

• mp3: Common feat. Lily Allen - Drivin’ Me Wild (Right Click to Download)

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