Description
Rich and cozy vegan baked ziti with tofu ricotta, veggies, and bubbling tomato sauce. Dairy-free and packed with flavor!
Ingredients
12 oz ziti pasta (or penne)
1 block firm tofu (pressed)
2 tbsp olive oil
3 cloves garlic (minced)
1 small onion (diced)
1 1/2 cups mushrooms (sliced)
4 cups crushed tomatoes
1 tbsp tomato paste
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp dried basil
1/2 tsp oregano
Salt and pepper to taste
1/4 cup fresh spinach (optional)
1/4 cup breadcrumbs or vegan cheese for topping
Instructions
1. Cook pasta until al dente. Drain and set aside.
2. Sauté onion, garlic, and mushrooms in olive oil until tender.
3. Add crushed tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 10 minutes.
4. In a food processor, blend tofu, lemon juice, nutritional yeast, and salt until creamy to make tofu ricotta.
5. In a baking dish, layer pasta, sauce, tofu ricotta, and optional spinach. Repeat.
6. Top with breadcrumbs or vegan cheese.
7. Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 15 more until golden.
8. Let rest 10 minutes before serving.
Notes
You can substitute penne or rigatoni for ziti. Tofu ricotta can be made ahead and stored in the fridge for 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg