Vegan Baked Ziti


This is a family favorite recipe. The texture of the tofu mix really resembles a ricotta cheese and with everything baked together it tastes wonderful! This is at the top of my kids favorite recipes and we never have left overs!


12 ounces whole grain tube shaped pasta
8 ounces firm or extra-firm regular tofu
4 tsp freshly squeezed lemon juice
2 tsp agave nectar syrup
3 fresh leaves basil
1 cup chopped spinach
4 tbsp minced fresh parsley
½ tsp sea salt
fresh ground black pepper to taste
2 tsp garlic powder
1½ tsp onion powder
5 tbsp nutritional yeast flakes
1/2 cup shredded vegan montery jack cheese
2 cups marinara sauce


Cook pasta according to the the package directions or until tender.

While you pasta is cooking get a large bowl and put the tofu, nutritional yeast flakes, lemon juice, agave nectar, garlic powder, onion powder, basil, salt and pepper than mash with a fork until the mixture is as smooth as you can get it!

Preheat the oven to 375F. Lightly oil a 9x9 casserole dish. Drain the pasta and combine with the chopped spinach, parsley and tofu mix. Make sure it is really mixed well.

Place half of the pasta/tofu mixture into the casserole dish, top with half of the marinara sauce and half of the shredded cheese. Repeat the layering with the remaining pasta/tofu, marinara sauce, and cheese. Sprinkle additional cheese and nutritional yeast over the top.

Bake for 30 minutes.

Serve hot with a fresh salad!


Post a Comment

·♥· Thanks so much for taking the time to comment! I look forward to reading your opinion! ·♥·

The Crunchy Kitchen Copyright © 2009 Designed by Ipietoon BloggerTemplate Sponsored by: Premium Templates | Premium Wordpress Themes. Distributed by: Blogger Template