Veggie Tofu Ziti
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 tablespoons canola oil
- 3 medium yellow squash, sliced
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (26 ounce) can Hunts Ready Tomato Sauces Chunky Special, vegetable
- 12 ounces firm tofu
- 2 cups ziti pasta
- 2 cups soy mozzarella cheese, shredded and divided
- nonstick cooking spray
-
Soy Alfredo Sauce
- 1 -12 ounce silken tofu
- 1 teaspoon garlic
- 1⁄2 cup parmesan cheese
- 1 tablespoon oil
- 1 1⁄2 teaspoons basil
- 1 tablespoon parsley
- 1⁄4 teaspoon black pepper
- 1 teaspoon onion powder
- 1⁄4 cup plain soymilk
directions
- Cook ziti according to package directions and keep warm.
- Mash tofu using potato masher and pour spaghetti on top, stir and set aside.
- Sautee' sliced squash until al dente. Add spinach and cook until water evaportates.
- Blend soy alfredo sauce ingredients: tofu, garlic, parmesan cheese, oil, basil, parsley, black pepper, onion powder and soy milk together in a blender until desired consistency is achieved.
- Blend in spaghetti-tofu mixture and Alfredo sauce. Heat through. Toss with pasta and half of soy mozzarella cheese. Coat 9x13" pan with non-stick spray. Pour pasta blend into dish; top with remaining soy cheese. Bake in a preheated 425 degree oven about 10 minutes or until cheese melts. Serves 8.
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