Get the Recipe: Simple Vegan Pasta Bake With Tofu (Gluten-free)
This simple vegan pasta bake with tofu is a flavourful crowd-pleasing dish that is also great for an easy weeknight dinner! Made with a creamy and healthy tomato sauce and packed full of vegetables, this dish is so tasty that you'll be coming back for seconds. Gluten-free and oil-free.
Ingredients
- 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)
Equipment
- Saucepan
- Blender or food processor
- Conventional oven
Instructions
- Start 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.
- Meanwhile, 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.
- Once 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.
- Then, 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.
Calories: 577kcal, Carbohydrates: 72g, Protein: 25g, Fat: 24g, Saturated Fat: 5g, Sodium: 868mg, Potassium: 849mg, Fiber: 7g, Sugar: 9g, Vitamin A: 120IU, Vitamin C: 20mg, Calcium: 142mg, Iron: 7mg