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If you’re the kind of person that likes an easy dump and bake type recipe, this one is for you! This casserole takes hardly any time to prepare—simply mix your ingredients together, dump them into your baking dish, and bake. It couldn’t get easier!
What you need for the Tomato & Tofu Pasta Casserole
The casserole can be broken down into two parts:
The base: Diced tomatoes, tofu, pasta of choice, and seasonings.
The topping: I prefer sliced zucchini but eggplant, or tomato slices with black olives would be tasty as well.
Here’s the simple process
In a large mixing bowl add your diced tomatoes. Then add in the spices and seasonings and mix well. Next you’ll add the tofu. Crumble it into small bite-sized pieces and stir into the mixture. Pour in your pasta and stir well so that it’s even coated by the tomato mixture. Then dump it into a non-stick baking dish and top with zucchini, eggplant, or some tomato slices with black olives (yum!).
Common questions:
What type of tofu is best?
I have been using a firm silken tofu for the recipe because it crumbles easily. I think any type of tofu could work but if you are using extra-firm tofu you will want to crumble it with your hands to make sure it breaks into smaller pieces. No need to press your tofu for this but you will want to drain the extra liquid from the tofu package before adding it in.
Do I need cook the pasta ahead of time?
Nope! The great thing about this casserole, is that all the cooking is done for you in the oven. The liquid from the tomatoes cooks the pasta, so there’s no need to precook it.
We’ve been making this recipe a lot lately—it’s one of Daniel’s favorites! It’s packed with protein from both the whole grain pasta and the tofu so it’s super filling.
Perfect for Meal Prep
I shared this recipe from the Health My Lifestyle Meal Planner as part of a free online vegan meal prep cooking class in conjunction with Travel Tribe to help raise funds those impacted by COVID-19 the most.
If you missed the class, it’s still available to watch on my Facebook page! I show you how to make this PLUS the One-Pot Coconut Lentil Curry and the Snickerdoodle Mug Cake in LESS THAN ONE HOUR. Who said meal prep has to take all day?!
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @HealthMyLifestyle + #HealthMyLifestyle so I can see your recreation! 🙂
Tomato & Tofu Pasta Casserole
Method
- oven
Ingredients
- 4 cups crushed tomatoes canned
- 28 oz firm tofu
- 2 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 240 g whole grain pasta or lentil pasta rotini or penne
- 1 zucchini large, sliced into 1/2 inch thick rounds
Instructions
- Preheat oven to 425ºF (220ºC).
- In a large bowl, mix together the crushed tomatoes, tofu, basil, oregano, garlic powder, onion powder, salt, pepper and dry rotini. Stir well to mix, then transfer into the casserole dish. Line the top with a layer of zucchini rounds. Bake in the oven for 40 to 45 minutes. The zucchini should be roasted and golden brown (if it starts to burn, set a piece of foil on top).
- Remove from oven and let cool for 5 minutes before serving. Enjoy!
Notes
Nutrition
This recipe first appeared in the Health My Lifestyle Meal Planner.
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