1/2 pound extra firm tofu, drained well and patted with paper towels
1/4 cup safflower oil or vegetable oil
1/2 cup finely diced onion
2 cloves garlic, minced
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon fresh rosemary, chopped
1 teaspoon dry sage
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt, plus more if needed
1/4 cup soy sauce
1 pound firm tofu, drained well and patted with paper towels
2 tablespoons capers
2 tablespoons finely chopped fresh basil
2 teaspoons dried oregano
1 teaspoon sea salt
1 teaspoon nutritional yeast
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon lemon juice
1 tablespoon safflower oil or vegetable oil, plus more for oiling
1 teaspoon sea salt
1 package egg-free lasagna noodles
1 jar vegan pasta sauce
2 cups fresh basil, chopped
1 bag spinach, chopped
1 1/2 cups vegan mozzarella cheese
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