To make the chicken: Heat the oil in a large skillet over medium heat. Add the seitan, onion, carrots, and celery. Sauté for 6 minutes, stirring occasionally, until the seitan has started to brown. Add the garlic and sauté 1 to 2 minutes, until fragrant. Remove from the heat and set aside.
To make the blue cheese ricotta: Crumble the tofu into a medium bowl. Add the dressing, tahini, mustard, and salt. Stir everything together until well combined. Set aside.
To make the buffalo cream sauce: Add the cashews, water, and buffalo sauce to a high-speed blender. Blend for 2 minutes, or until creamy and smooth.
To assemble and bake the lasagna: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a 9 x 13-inch (23 x 33-cbaking dish with cooking spray.
To press the tofu, wrap the block tightly in dry paper towels. Place the wrapped tofu in a colander set in the kitchen sink. Set a small plate on top of the tofu and stack something heavy on top of it (like canned food). Let it sit for 20 minutes to release the water, unwrap, and it’s ready for use. You can also use a tofu press for this. It’s an inexpensive device and perfect for the environmentally conscious. I love the tofu press that I ordered online and use it often.
© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Dustin Harder