Easy Vegan Baked Vegetable Pasta
An incredibly delicious and flavorful whole wheat pasta dish packed with veggies and nutrients.
Ingredients
- 4 ounces whole wheat pasta noodles (112 grams)
- 1/2 cup zucchini (finely chopped)
- 1/4 cup sweet yellow onion (finely chopped)
- 1 clove fresh garlic (minced)
- 1/2 package tofu (squeezed dry and cubed)
- 1 tbsp nutritional yeast seasoning
- 1 cup marinara sauce (I used Mezzetta brand)
Instructions
- Preheat your oven to 375° F.
- Boil pasta noodles in water on the stovetop until soft, about 5 - 10 minutes.
- Drain pasta noodles completely and let cool for a few minutes.
- Add noodles and all other ingredients, except nutritional yeast, to a round or square baking pan, and mix to combine.
- Sprinkle nutritional yeast on top.
- Bake the pasta for 8 - 10 minutes.
- While the pasta is baking, squeeze as much liquid out of your tofu as possible and cut it into small cubes.
- Fry the tofu on low-medium heat for about 5 - 10 minutes, or until golden brown and crispy (use olive oil if necessary to prevent sticking).
- Remove the baked pasta from the oven.
- Top the baked pasta with the tofu and serve up fresh and warm!
Notes
nomeatfastfeet.com