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Tofu lasagne

Something I used to make a lot when I lived in New York on a brisk night, that once again, even fussy children seem to like. If your carnivores are horrified by tofu, just substitute 400g/14oz of coarsely minced beef, and brown in a very hot pan with the olive oil. Instead of leaving to one side, carry on cooking with the sauce, and assemble as you would the original.

SERVES 4

300g/1 block of firm tofu, drained, sliced across to make 1cm/½ inch thick rectangles (and patted dry with kitchen towel)

4 tablespoons of finely grated Parmesan

Salt and pepper

4 tablespoons of olive oil

4 portobello mushrooms, thickly sliced

200g/7oz of cherry tomatoes

2 cloves of garlic, peeled and finely sliced

3 tablespoons of balsamic vinegar

A handful of fresh basil leaves

2–3 fresh lasagne sheets per person

Coat the tofu in cheese, season generously and fry slices in 2 tablespoons of the oil until brown. Set aside. Fry the mushrooms in the remaining oil until browned, add the tomatoes and garlic and fry until the tomatoes are bursting. Add the balsamic and bubble down to caramelize. Throw in a splash of water along with the basil leaves to make a dressing. Stir and remove from the heat. Season with salt and pepper.

Cook the pasta according to the pack instructions. Drain in a colander and toss in a drizzle of olive oil to prevent the sheets sticking to each other. When just cool enough to handle, layer the pasta, tofu and mushroom mixture up on each plate, finishing with a couple of spoonfuls of the dressing in the pan and fresh basil leaves.