Tofu Parmesan Dump & Bake
Servings: 6
Ingredients
- olive oil spray
- 1 lb penne pasta
- 32 oz marinara sauce such as Rao's Marinara Sauce
- 2 cups vegetable broth
- 16 oz firm tofu torn into bite-sized chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- salt & pepper to taste
- baby spinach
- 1 1/2 cups vegan mozzarella cheese for topping
- vegan grated parmesan cheese
Instructions
- Preheat oven to 375°F and lightly grease a casserole dish with olive oil spray.
- Add in the dry pasta.
- Pour in the marinara sauce.
- Rinse the empty jar with 2–2½ cups vegetable broth and pour it into the dish.
- Stir everything together.
- Tear the tofu over the top, then season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cover tightly with lid/foil and bake for 30–40 minutes, until the pasta is cooked.
- Remove lid/foil and stir everything together.
- Spread a handful of baby spinach across the top.
- Sprinkle with vegan mozzarella and vegan grated parmesan.
- Bake uncovered for another 5–10 minutes until melty and lightly golden. Serve and enjoy!!