Red sauce and tofu pasta bake, WFPB/oil free, 301cal/serving (or 603 if you eat the whole thing like I did)
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Loosely inspired by pastitsio, a Greek dish that was one of my favorite foods growing up. Also inspired by having a bunch of silken tofu that needed to be used.
I just realized that I forgot the miso when calculating, so it’s actually 311cal/serving or 623 for the whole dish. 19g protein, 45g carbs w/8g fiber, 7g fat (per serving) or 38g protein, 89g carbs w/17g fiber, 14g fat (whole dish).
**Ingredients:**
55g red onions (or more, that’s just how much I had)
1 can diced tomatoes
30g soy curls
Italian seasoning to taste
Cinnamon to taste, ~1/4 tsp
Salt to taste
2 oz whole wheat pasta (would have been more ~authentic~ with penne or another tube pasta, but angel hair was what I had)
10 oz silken tofu, pureed
2 tsp miso
2 tsp nutritional yeast
1/4 tsp white wine vinegar
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**Directions:**
Preheat oven to 350f.
Saute or caramelize the onions (I caramelized for 45min because I started cooking way early, but if you don’t have that kind of time just saute for 5-10 minutes), add the can of tomatoes+one additional can of water, soy curls, and spices. Cook at medium-low heat for 30 minutes, or until the water is evaporated and the sauce is thickened.
Cook the pasta according to package directions.
Combine pureed tofu, miso, nutritional yeast, and vinegar.
Layer tomato sauce, pasta, and tofu sauce (in that order, I like to do it in two rounds, but that’s up to you). Bake for 30min, then broil for 5min or until you start to get some browning on top.
This looks like my kinda thing. Thanks for posting the recipe!
This looks delicious! I have saved this post so I can make it during the week. Thanks for sharing.
This looks awesome!
My heart sank when I saw soy curls which we can’t get in Australia
This looks so good! I loved this other pasta bake that was posted a couple months ago (https://www.reddit.com/r/vegan1200isplenty/comments/ulghms/tofu_ricotta_pasta_and_veggie_bake_with_miyokos/) and I’m sure I’ll love this one too! They’re so simple to make even in large quantities, perfect for meal prepping.
Edit: oh wait, that recipe I Iinked was by you as well 😂 please keep them coming!!!