You guys know how much I love cheap, easy, yet tasty vegan recipes. I just so happen to be stuck at my house today (my car is kaput, a lady completely ran a stop sign and T-boned me. *sigh) so I decided to write a blog! :)

This is SO good, and its an awesome replacement for a classic (not to mention, fattening) lasagna recipe. There are a few different ways you can make this ‘yours’. I’ll make some optional side notes in here to get you started.

Ok, lets get this show on the road! (I feel like that was a bad pun…My poor car…)

Ingredients:

12 oz Ziti

3 1/2 cups Marinara Sauce

1 lb Extra Firm Tofu

3 tbl Nutritional Yeast (optional, but recommended)

3/4 cup Fresh parsley, minced

Dried Basil, Oregano, Salt, and Pepper

1. Ziti: Bring a large pot of salted water to a boil and cook the Ziti over medium heat for about 10 minutes (until dente). Drain and return it to the pot. Add 2 cups of the marinara sauce and mix.

Optional: When boiling the Ziti add at least a 1/2 cup of vegetable broth to the water to amp up the flavor. Its a great addition (you can even go as far as cooking it entirely in broth instead of water). Also, when I salt my water (salting is unneeded if you’re using broth) I use garlic salt. yum :)

2. Tofu: Drain and crumble into a large bowl. Then mix in the yeast, parsley, basil (~1 1/2 tsp), oregano (~3/4 tsp), salt, and pepper (Add to taste).

-optional- Add a little minced garlic, if you’re into that

3. Mix and Bake: Spread a thin layer of the marinara on the bottom of a lightly oiled casserole pan. Add half of the pasta mixture, top with the tofu, and toss on the other half of the pasta. Add whatever you have left of the marinara on top.

Cover tightly with foil and bake until hot (~45 minutes). Serve hot.

When I did this I just mixed the tofu mixture with the first half of the pasta+marinara mixture. Its not quite as pretty, but its good :)

If you wanna splurge a little add some shredded vegan mozzarella on top. I would have but I can’t drive out to go get some at the moment… :(