Simple Vegan Pasta Bake With Tofu Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 40 mins
4 cups gluten-free pasta
1 1/4 cups cashews, soak these overnight if not using a high speed blender
1 can chopped tomatoes
1 tsp turmeric
1 tsp cumin
1/4 cup nutritional yeast
2 tbsp tamari
1 medium onion, chopped
2 cloves garlic
1/2 lemon, juice of
15 oz extra-firm tofu, pressed for at least 10 minutes, if necessary
1 1/2 cups aubergine, chopped
1/2 cup plant based milk
1/4 cup vegan cheese, grated (optional)
1Start off by cooking your pasta according to packaging instructions. The type of pasta you use is up to you, but I went for a gluten-free brown rice penne. Preheat the oven to 200 degrees C/392 F.
2Meanwhile, add all the sauce ingredients to a blender or food processor, which are: drained and rinsed soaked cashews, tinned tomatoes, turmeric, cumin, nutritional yeast, tamari, onion, garlic and lemon juice. Blend until very smooth.
3Once the pasta is cooked, drain and rinse it and transfer to a large mixing bowl. Combine with the tofu, eggplant, the sauce and plant based milk.
4Then, transfer to a casserole dish and if you want to, sprinkle vegan cheese on top. Bake in the preheated oven for around 20-25 minutes, or longer if you want it crispier (just make sure that the pasta doesn't start to burn). Serve immediately, or store in the fridge for 3-4 days in an airtight container.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.