Tofu Baked Ziti Recipes

Steps:

• Preheat oven to 350ºF. Lightly grease a 8x8 (1.75qt oval is what I use) baking dish; set aside.
• Tofu Noodles: Bring pot of water to boil, add well DRAINED tofu noodles and return to boil. Boil for two minutes and leave to drain in colander until needed. OR just rinse and drain noodles, then microwave for one minute and place in colander to drain while preparing remaining ingredients.
• In a large saucepan over medium high heat, cook ground meat, onions, green pepper, garlic and black pepper over medium heat until meat is browned; drain fat. Add pasta sauce, crushed red pepper & Italian seasoning (if your sauce isn't seasoned enough) and cook until mixture is hot, stirring occasionally.
• Meanwhile, cut tofu noodles into manageable pieces. Then add noodles to the sauce mixture and mix well. Stir in 1/4 cup of the Mozzarella cheese and 1/4 cup cheddar cheese, mixing until well combined.
• Pour mixture into the prepared baking dish. Top with remaining cheeses - 1/4 cup of the mozz, 1/4 cup cheddar and 1/4 cup parmesan. Cover with foil (or lid).
• Bake at 350ºF for 15 minutes. Remove foil/lid and bake for an additional 15 minutes until edges are bubbly. Allow to stop bubbling before serving.

Steps:

• Preheat oven to 350 degrees.
• Prepare sauce: in medium-size saucepan ove medium-high heat, cook onion and garlic in vegetable oil 2-3 minutes.
• Add tomato sauces, 1 Tablespoon parsley and oregano.
• Bring to a boil; reduce heat, cover and simmer 15 minutes.
• Meanwhile, cook ziti according to package directions, omitting salt.
• While ziti is cooking, puree tofu with egg white in food processor or blender container.
• Place in large bowl.
• Add spinach, remaining tablespoon parsley, nutmeg and pepper.
• Blend well.
• Drain ziti and add to tofu mixture; blend well.
• Place 1/4 sauce in bottom of 2-quart casserole.
• Add 1/3 tofu-ziti mixture spreading with large spoon or spatula.
• Continue making layers of sauce and tofu-ziti mixture, ending with sauce.
• Top with grated cheese.
• Cover and bake 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
• Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
• Mix spaghetti sauce and diced tomatoes together in a medium bowl.
• Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
• Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.