Vegan Baked Ziti

🧂 Ingredients

• 1 pound ziti
• 1 teaspoon olive oil
• 3 garlic cloves

  minced
• ½ onion small

  dice
• 28 oz crushed tomatoes
• 1 cup water
• 1 teaspoon Italian seasoning
• 1 pinch crushed red pepper
• ½ teaspoon salt
• 1 teaspoon maple syrup
• 1 red bell pepper

  cut in cubes
• 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

Instructions

• 1 Preheat oven to 375. Cook pasta according to the package directions. Drain and
  set aside until last step.
• 2 Meanwhile, in a saucepan over medium heat, heat oil. Add the garlic, onion, and
  pepper and cook for 5 minutes, until toasty. Add the crushed tomatoes, water,
  Italian seasoning, crushed red pepper, salt and maple syrup and boil. Simmer 5
  minutes while you make the ricotta.
• 3 In a bowl put the tofu, salt, nutritional yeast, vegan provolone, and Italian
  seasoning, crumble the tofu and mix all of the ingredients until combined
• 4 In a large casserole dish, mix the cooked pasta and sauce. I like to use mine
  saucy but use to your preferences. Once the pasta is coated with the sauce,
  crumble the ricotta mixture over pasta and mix it in gently.
• 5 Cover with aluminum foil and bake for 25 minutes at 375 until it is hot in the
  center.

Nutrition Info