Preheat the Blackstone Pizza Oven to 450˚F. Toss the hatch chiles with olive oil, place on a baking sheet, and roast until both sides are charred. Transfer the chiles to a bowl, cover with plastic wrap, and let steam.
Spread the shredded tofu on a baking sheet, season generously with Tequila Lime seasoning, and cook in the pizza oven until toasted.
Once the chiles have steamed, peel off the skins, slice in half, and remove the ribs and seeds.
To assemble the lasagna, start with a layer of roasted chiles. Spread half of the beaten egg whites over the chiles, sprinkle with toasted tofu, drizzle with half the tomato sauce, and top with half of the shredded Monterey Jack cheese. Repeat the layers, finishing with cheese, and sprinkle the top with more Tequila Lime seasoning.
Bake in the pizza oven for about 15 minutes, or until the cheese is melted, bubbly, and golden.
Preheat the Blackstone Pizza Oven to 450˚F. Toss the hatch chiles with olive oil, place on a baking sheet, and roast until both sides are charred. Transfer the chiles to a bowl, cover with plastic wrap, and let steam.
Spread the shredded tofu on a baking sheet, season generously with Tequila Lime seasoning, and cook in the pizza oven until toasted.
Once the chiles have steamed, peel off the skins, slice in half, and remove the ribs and seeds.
To assemble the lasagna, start with a layer of roasted chiles. Spread half of the beaten egg whites over the chiles, sprinkle with toasted tofu, drizzle with half the tomato sauce, and top with half of the shredded Monterey Jack cheese. Repeat the layers, finishing with cheese, and sprinkle the top with more Tequila Lime seasoning.
Bake in the pizza oven for about 15 minutes, or until the cheese is melted, bubbly, and golden.
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