Tofu Baked Ziti
- Ready In:
- 1⁄2 cup onion, chopped
- 1 clove garlic, minced
- 1 teaspoon vegetable oil
- 8 ounces canned tomato sauce
- 16 ounces canned tomato sauce
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon oregano
- 8 ounces ziti pasta
- 12 ounces tofu, drained
- 1 egg white
- 1 (10 ounce) package frozen chopped spinach, cooked,well drained
- 1⁄4 teaspoon ground nutmeg, ground
- 1⁄8 teaspoon black pepper, ground
- 1⁄2 cup low-fat low-sodium swiss cheese, grated
- 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.
Questions & Replies
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Very good, and it makes a lot so it is very economic. I am going to make this again with more italian seasoning and I also cheated and used a large jar of premade sauce (but I still sauted the onion and garlic and added that to the premade sauce) and didn't read that I was supposed to use a half package of ziti. I didn't have any eggs on hand so I just added a little oil to the tofu ricotta mixture. I used part-skim mozzarella cheese to top this casserole instead of the swiss. I didn't add the nutmeg to this dish, I don't like nutmeg in anything savory, just sweets. Thanks for sharing!
What a great idea for tofu! I never would have thought of pureeing it and using it instead of a ricotta mixture. Still would like to add a bit more flavor, so I will play around a little but plan on trying this with stuffed shells next time. The sauce was simple and easy. I did add just a splash of balsamic vinegar because I love it. I also was running late getting dinner on the table, so I didn't layer it and it was fine. I think this made at least 6-8 servings which is great because we love leftovers. This went over well with everyone. DD has never liked any tofu dishes I have made, but she tonight she had seconds! Thanks for posting.
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