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!
Crumble the tofu over the bowl to break it into smaller pieces, then stir to evenly distribute.
28 oz firm tofu
Add the pasta and stir well to mix, then transfer into a large casserole dish. Line the top with a layer of zucchini rounds (or your preferred topping). Bake in the oven for 40 to 45 minutes, until the pasta is fully cooked. The zucchini should be roasted and golden brown (if it starts to burn, set a piece of foil on top).
8 oz whole grain pasta or lentil pasta, 1 zucchini
Remove from oven and let cool for 5 minutes before serving. Enjoy!
Notes
*In order to be gluten-free, select a gluten-free pasta.Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer.See post above for additional topping suggestions.