Sundried Tomato Tofu Ricotta Pasta Bake
10 ingredients · from PlantWhys
Ingredients
- as needed for recipe size Protein pasta (any type)
- 1 block (or half a block per serving) Super firm or extra firm tofu
- 10 oz package (or half for single servings) Hummus
- 4 tablespoons (or 2 per serving) Nutritional yeast
- 3 teaspoons (or about 1.5 per serving) Italian seasoning
- 1 teaspoon (adjust to taste) Salt
- Juice of half a lemon Lemon juice
- 1 whole can (or adjust as desired) Spaghetti sauce (or favorite pasta sauce)
- as desired, chopped Sundried tomatoes
- one big handful per pan, chopped Spinach
Method
The step-by-step method for this recipe is part of Foodle Pro — along with 3682 other recipes, offline access, and a library you share with your family.
Watch the original: “Sundried Tomato Tofu Ricotta Pasta Bake” by PlantWhys. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
