I can’t believe we’re already into September! It’s starting to get chilly out in the mountains, and the neighborhood moose are everywhere… I just love them!
I’m sharing a cozy comfort food meal since the nights are starting to get colder. This is super easy and delicious, and you can still use up that zucchini and squash surplus from late summer.
1 pound of ziti-like pasta
2 cups (approx) of your favorite red sauce
1/2 zucchini
1/2 yellow squash
1/4 onion
2 cloves garlic
Handful of fresh basil leaves, chopped
1 block extra firm tofu
Vegan mozzarella cheese
salt, pepper
Italian seasoning
EVOO (extra virgin olive oil)
Nutritional Yeast (optional)
Preheat oven to 350 degrees. Cook pasta according to package directions, a bit al dente. Drain & press the tofu in towels to take out as much moisture as possible. While the tofu is pressing, chop the zucchini, squash and onion. Heat a little olive oil in a saute pan and add the veggies, salt, pepper and Italian seasoning. Add the minced garlic. Cook until veggies start to soften.
Take the tofu out of the towels and crumble with your hands into a bowl. Add in some salt, pepper, sprinkle of Italian seasoning, the fresh basil and some nutritional yeast (if using).
Mix well, then add to the veggie mixture in the pan. Cook for just a minute or two to warm. Next add in the sauce. Feel free to add more or less sauce, depends on how saucy you like your baked ziti!
When the pasta is done, drain and add to the veggie mixture. Mix well until all is combined. Spray a baking dish with EVOO spray and pour the ziti mixture in. Top with vegan mozzarella and cook for 25-30 minutes.
www.meatlessinthemountains.com
Ingredients
- 1 pound of pasta
- 2 cups (approx) of red sauce
- 1/2 zucchini
- 1/2 yellow squash
- 1/4 onion
- 2 cloves garlic
- handful of fresh basil leaves, chopped
- 1 block extra firm tofu
- vegan mozzarella cheese
- salt & pepper
- Italian seasoning
- extra virgin olive oil
- nutritional yeast (optional)
Instructions
- Preheat the oven to 350 degrees.
- Cook pasta according to package directions, keep a bit al dente.
- Drain & press the tofu in towels to take out as much moisture as possible.
- While the tofu is pressing, chop the zucchini, squash and onion.
- Heat a little olive oil in a saute pan and add the veggies, salt, pepper and Italian seasoning.
- Add the minced garlic, then cook until all veggies start to soften.
- Take the tofu out of the towels and crumble with your hands into a bowl.
- Add in some salt, pepper, sprinkle of Italian seasoning, the fresh basil and some nutritional yeast (if using).
- Mix well, then add the tofu mixture to the veggies in the pan. Cook for a minute or two.
- Next add in the sauce. Add more or less sauce depending on your preference.
- When the pasta is done, drain and add directly to the veggie/tofu/sauce mixture. Mix well.
- Spray a baking dish with EVOO spray, then pour in the ziti mixture.
- Top with the vegan mozzarella and bake for 25-30 minutes.
