This Vegan Baked Spaghetti with Kale, Mushrooms, & Tofu Ricotta are Packed with protein and fiber, this deliciously creamy whole grain baked spaghetti will have the whole family falling in love!
Ingredients:
For the tofu ricotta:- 16oz extra firm tofu, drained and pressed
- ½ cup roasted garlic hummus (I used my favorite local Oasis hummus)
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp salt
- Pepper, to taste
For the baked spaghetti:
- 12oz whole grain spaghetti, uncooked
- 32 oz jar of pasta sauce (I used local Carfagna's gourmet pasta sauce)
- 2½ cups water
- 8 oz mushrooms, sliced
- ½ bunch lacinto kale, chopped
Instructions:
- Drain and press tofu. (If you don't have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
- Crumble pressed tofu and place in a medium bowl. Add hummus, nutritional yeast, garlic, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
- Get full recipe==>>hummusapien.com
