Tofu Baked Ziti Food

VEGAN BAKED ZITI

Steps:

• Add all fresh vegan ricotta ingredients to a food processor. Process on high until well-combined and creamy.
• In a small saucepan, add raw cashews. Cover with water and bring to a boil over high heat. Once boiling, remove from heat and cover. Let sit for 15 minutes to soak. Drain.
• In a blender, add soaked and drained cashews. Add the remaining vegan mozzarella cheese ingredients. Blend until smooth.
• Add mixture back to the small saucepan and heat on medium. Stir constantly until the mixture starts to thicken. Keep stirring until smooth. Remove from heat and set aside.
• Preheat your oven to 400°F (200°C). Bring a large pot of generously salted water to a boil. Add dry ziti pasta and cook 2 minutes less the package says. Drain the pasta and rinse with cold water. Set aside.
• In a large bowl, add ricotta cheese, half of the mozzarella cheese, and 3 cups of marinara sauce. Stir to combine. Add cooked ziti and mix.
• Spread 1 cup of marinara sauce on the bottom of a 13x9" baking dish. Add ziti mixture into the baking dish on top of the sauce. Spread the last cup of marinara sauce on top. Dollop the remaining mozzarella cheese on top.
• Cover tightly with aluminum foil and bake for 45 minutes, removing the foil in the last 10 minutes. Let cool for 10 minutes before serving.

VEGAN BAKED ZITI

Steps:

• Soak the cashews in warm water for 5 - 10 minutes, drain. In a blender cup, place the cashews, water, lemon juice, garlic & onion powder and salt, blend until creamy smooth. Set aside.
• Cook the pasta according to package directions.

TOFU BAKED ZITI

Steps:

• Preheat oven to 350 degrees.
• Prepare sauce: in medium-size saucepan ove medium-high heat, cook onion and garlic in vegetable oil 2-3 minutes.
• Add tomato sauces, 1 Tablespoon parsley and oregano.
• Bring to a boil; reduce heat, cover and simmer 15 minutes.
• Meanwhile, cook ziti according to package directions, omitting salt.
• While ziti is cooking, puree tofu with egg white in food processor or blender container.
• Place in large bowl.
• Add spinach, remaining tablespoon parsley, nutmeg and pepper.
• Blend well.
• Drain ziti and add to tofu mixture; blend well.
• Place 1/4 sauce in bottom of 2-quart casserole.
• Add 1/3 tofu-ziti mixture spreading with large spoon or spatula.
• Continue making layers of sauce and tofu-ziti mixture, ending with sauce.
• Top with grated cheese.
• Cover and bake 30 minutes.

BAKED "ZITI" W/ TOFU SHIRATAKI

Steps:

• Preheat oven to 350ºF. Lightly grease a 8x8 (1.75qt oval is what I use) baking dish; set aside.
• Tofu Noodles: Bring pot of water to boil, add well DRAINED tofu noodles and return to boil. Boil for two minutes and leave to drain in colander until needed. OR just rinse and drain noodles, then microwave for one minute and place in colander to drain while preparing remaining ingredients.
• In a large saucepan over medium high heat, cook ground meat, onions, green pepper, garlic and black pepper over medium heat until meat is browned; drain fat. Add pasta sauce, crushed red pepper & Italian seasoning (if your sauce isn't seasoned enough) and cook until mixture is hot, stirring occasionally.
• Meanwhile, cut tofu noodles into manageable pieces. Then add noodles to the sauce mixture and mix well. Stir in 1/4 cup of the Mozzarella cheese and 1/4 cup cheddar cheese, mixing until well combined.
• Pour mixture into the prepared baking dish. Top with remaining cheeses - 1/4 cup of the mozz, 1/4 cup cheddar and 1/4 cup parmesan. Cover with foil (or lid).
• Bake at 350ºF for 15 minutes. Remove foil/lid and bake for an additional 15 minutes until edges are bubbly. Allow to stop bubbling before serving.