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!
Ingredients:
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
Directions:
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!
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