Vegan Baked Ziti with Tofu Ricotta
Ingredients
- 1 pound ziti
Sauce
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 1/2 onion small dice
- 1 (28 ounce) can crushed tomatoes
- 1 cup water
- 1 teaspoon Italian seasoning
- 1 pinch crushed red pepper
- 1/2 teaspoon salt
- 1 teaspoon maple syrup
- 1 red bell pepper cut in cubes
Tofu ricotta
- 1 pound extra firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 4 slices vegan smoked provolone diced fine
Preparation
Preheat oven to 375. Cook pasta according to package directions. Drain and set aside until the last step.
Make the sauce: In a saucepan over medium heat, heat oil. Add garlic, onion, and pepper and cook for 5 minutes until toasty. Add crushed tomatoes, water, Italian seasoning, crushed red pepper, salt, and maple syrup and bring to a boil. Simmer for 5 minutes while making the ricotta.
Make the ricotta: In a bowl, combine tofu, salt, nutritional yeast, vegan provolone, and Italian seasoning. Crumble the tofu and mix all ingredients until combined.
Assemble the dish: In a large casserole dish, mix cooked pasta and sauce to your preferred sauciness. Crumble ricotta mixture over pasta and mix gently.
Cover with aluminum foil and bake for 25 minutes at 375 until hot in the center.
Tips
Adjust the amount of sauce to your preference for desired sauciness.
