Sweet Potato Lasagna

Scaled for 8 portions · 12 steps

3large (~ 450 g each) sweet potatoes, peeled and thinly sliced ((organic when possible))3–4 tbspextra virgin olive oil ((plus more for sweet potato))2medium lemons, juiced ((2 lemons yield ~1/3 cup or 80 ml))340 gextra-firm tofu ((drained and pressed dry for 10 minutes))3 tbspnutritional yeast0.5 cuploosely packed fresh basil1 tbspdried oregano0.25 cupvegan parmesan cheese0.5 cupolive oil1 cuploosely packed basil, finely chopped2 clovegarlic, finely minced ((2 cloves yield ~1 Tbsp or 6 g))0.25 cupvegan parmesan cheese1healthy pinch each salt + pepper—Water ((to thin))—~1/2 tsp sea salt + black pepper ((to taste))

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