Ingredients (use vegan versions):
- 1 lb soft tofu
- 2 1/2 cups ziti pasta (cylindrical pasta ~ 1 inch in length)
- 1 15 oz. can tomato sauce
- 1/2 cup water
- 3 mushrooms
- 1 small zucchini
- oregano
- thyme
- garlic powder
- salt and pepper
Directions:
1 baking dish with lid (I like to use a round 2 1/2 quart dish)
Drain tofu and squeeze out excess water. Place in baking dish. Mash up tofu. Add spices (about 1/2 Tbs each or to taste), tomato sauce and water. Let marinate for 15-20 minutes.
Boil enough water to cover pasta by 2 inches. Add pasta to boiling water. Let boil for 5-6 minutes. Stir 1-2 times to prevent pasta from sticking together.
Meanwhile, chop up mushrooms and zucchini.
Pre-heat oven to 375 degrees.
When pasta is cooked drain and mix with tofu sauce.
Add veggies to mixture.
Top with soy parmesan cheese if desired. I suppose soy mozerella would work.
Cover dish with lid or aluminum foil.
Bake 20 minutes.
Uncover bake 5-10 minutes longer or til bubbly.
Serve with vegan french bread and salad. Or enjoy plain.
Very little fat. A good high-carb meal. But I'm not an expert!
Serves: 4 by itself. 6 if there's a big salad, loaf of vegan french bread and bottle of vegan wine!
Preparation time: 30 min prep 20-30 min bake
pasta
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