Tofu Alfredo Dump & Bake

This Shredded Tofu Alfredo Dump & Bake is the ultimate cozy dinner - made with protein-packed tofu and a creamy silken-tofu cheese sauce that thickens perfectly in the oven. It’s a true one-pan meal that’s rich, comforting, and unbelievably easy.

Ingredients-

For the Pasta Bake:

• 1 lb (4 cups) pasta - gluten-free if needed

• 3 cups vegetable broth

• 3 garlic cloves, minced

• 1 block extra-firm tofu, pressed and shredded

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1tsp paprika

• pinch of salt & pepper

For the Silken Tofu Alfredo

• 1 package silken tofu

• 1¼ cups unsweetened plant milk

• ½ cup nutritional yeast

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 garlic powder

• 1 tsp onion powder

• 1–2 tsp white miso paste or mustard

• pinch of salt & pepper

Topping

• 1½–2 cups vegan mozzarella

Directions-

1. Preheat oven to 400°F.

2. Add the dry pasta to a large baking dish.

3. Pour in the vegetable broth and minced garlic.

4. Add the shredded tofu.

5. Sprinkle over the garlic powder, onion powder, paprika, salt, and pepper, then gently toss.

6. Blend all the Silken Tofu Alfredo ingredients until completely smooth.

7. Pour the sauce over everything and stir to coat the pasta.

8. Cover tightly with a lid or foil and bake for 30–35 minutes, until the pasta is tender and the sauce is thick and creamy.

9. Remove the lid/foil, stir, then sprinkle with vegan mozzarella.

10. Bake uncovered for 8–10 minutes, until melted and bubbly.

11. Rest for 5 minutes before serving so the sauce sets. Enjoy!