Prep time - 35 minutes

Cook time - 20 minutes

Difficulty - Medium

Serves / makes - 2 starter portions

Ingredients

100g gram flour

5g psyllium husk (fine)

3T aquafaba

400g  firm tofu (weight with water)

1T gochujang paste

1T doenjang paste

Salt

1t demerara sugar

125ml unsweetened oat milk

1T cornflour/ cornstarch

2T nutritional yeast

Black & white sesame seeds to garnish

Vegetable oil

200g Kimchi, finely shredded

Equipment

Clean tea towels

Pasta machine

Tofu press

Large frying pan

Oven

Bowls for marinating

Small saucepan

Whisk

Ramekin

Clean glasses or circular cutting tools

Method

1. Mix gochujang paste, sugar and a generous pinch of salt in a bowl. In a separate bowl mix doenjang paste and a generous pinch of salt.

2. Using a glass cut the tofu into a cylinder. Cut the cylinder in half widthways to create 2 smaller cylinders. Cut them in half again so you have 4 cylinders.

3. Take 2 cylinders and cover them in the gochujang mix, and the other 2 in the doenjang mix.

4. Make the pasta by combining gram flour, psyllium husk & aquafaba. Mix well & knead to form a dough. Roll dough into thin sheets & cut into circles. Use a slightly smaller glass than before as the pasta will expand when cooked.

5. Cook the pasta circles in a large pan to ensure they don't stick together. After 1-2 mins they should turn golden yellow. Carefully remove from the water and place on a clean tea towel.

6. Now the tofu should be well marinated. In a frying pan add vegetable oil and fry the tofu for 2-3 mins on each side on a high heat, or until dark brown.

7. To make the cheese sauce mix oat milk, cornflour & nutritional yeast to a small pan & whisk until combined. Cook on a medium heat until thick & gooey.

8. To assemble the lasagne add a layer of gochuchang tofu, then pasta, kimchi, pasta, doenchang tofu, pasta, kimchi, cheese sauce & the sesame seeds on top. Bake for 20 mins at 200c. The sauce should be bubbling & the seeds browned.

9. To serve, carefully cut around the edge of the lasagne to stop it from sticking to the ramekin then scoop out with a large serving spoon.