Vegan Baked Ziti
Chef
William Courtney
Hospital
Nemours Children’s Health
Prep time
25–35 minutes
Cook time
22 minutes
Yield
6 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
14 ounces firm tofu
1 tablespoon lemon juice
3 cloves garlic, minced
½ teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon olive oil
½ teaspoon kosher salt
1 pound dry penne pasta
½ teaspoon olive oil
2 cloves garlic, minced
14 fresh tomatoes, diced or 2 (28-ounce) cans whole peeled tomatoes
2 ounces tomato paste
1 teaspoon fresh basil, chiffonade
½ teaspoon kosher salt
¾ teaspoon ground black pepper
1 tablespoon lemon juice
3 cloves garlic, minced
½ teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon olive oil
½ teaspoon kosher salt
1 pound dry penne pasta
½ teaspoon olive oil
2 cloves garlic, minced
14 fresh tomatoes, diced or 2 (28-ounce) cans whole peeled tomatoes
2 ounces tomato paste
1 teaspoon fresh basil, chiffonade
½ teaspoon kosher salt
¾ teaspoon ground black pepper
preparation
Instructions
1. Drain tofu and break into small pieces. Mix with lemon juice, garlic, onion powder, Italian seasoning, olive oil, and salt. Refrigerate.
2. Boil pasta 6–7 minutes until al dente. Rinse under cold water and set aside.
3. Heat olive oil and sauté garlic 1 minute. Add tomatoes and tomato paste. Simmer 10 minutes and purée until smooth.
4. Combine pasta, tofu mixture, and ¾ of sauce. Portion 1 cup into containers.
5. Top with remaining sauce and bake at 350 degrees for 15 minutes or until internal temperature reaches 160 degrees.
2. Boil pasta 6–7 minutes until al dente. Rinse under cold water and set aside.
3. Heat olive oil and sauté garlic 1 minute. Add tomatoes and tomato paste. Simmer 10 minutes and purée until smooth.
4. Combine pasta, tofu mixture, and ¾ of sauce. Portion 1 cup into containers.
5. Top with remaining sauce and bake at 350 degrees for 15 minutes or until internal temperature reaches 160 degrees.
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