Baked Vegan Ziti

🛒 Ingredients

• Ziti Pasta, dry 450 g · 1575 kcal
• Canned Crushed Tomatoes 1588 g · 397 kcal
• Yellow Onion, medium 150 g · 60 kcal
• Garlic Cloves 20 g · 30 kcal
• Extra Virgin Olive Oil 40 g · 360 kcal
• Firm Tofu, pressed 400 g · 304 kcal
• Nutritional Yeast 20 g · 76 kcal
• Lemon Juice 30 g · 6 kcal
• Dried Basil 2 g · 4 kcal
• Dried Oregano 2 g · 5 kcal
• Garlic Powder 3 g · 10 kcal
• Onion Powder 3 g · 10 kcal
• Vegan Mozzarella Shreds 200 g · 560 kcal
• Fresh Basil, for garnish 10 g · 2 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
2. Cook the ziti pasta according to package directions until al dente; drain and set aside.
3. For the marinara sauce, heat olive oil in a large pot over medium heat, then sauté diced onion until softened, about 5-7 minutes.
4. Add minced garlic, dried basil, and dried oregano; cook for 1 minute until fragrant. Pour in the crushed tomatoes, stir well, and simmer for 15-20 minutes, allowing the flavors to meld.
5. Meanwhile, prepare the vegan ricotta: in a food processor, combine pressed tofu, nutritional yeast, lemon juice, garlic powder, onion powder, a pinch of salt and pepper. Process until smooth and creamy.
6. In a large bowl, combine the cooked ziti with about two-thirds of the marinara sauce, ensuring the pasta is well coated.
7. Spread half of the sauced ziti into the prepared baking dish. Top with half of the vegan ricotta, spreading it evenly.
8. Repeat with the remaining ziti and ricotta. Pour the reserved marinara sauce over the top layer and sprinkle generously with vegan mozzarella shreds.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. If desired, broil for 1-2 minutes for extra browning.
10. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh basil before serving.