Tofu Parmesan Dump & Bake

This cozy, tomatoey, saucy bake is the ultimate easy comfort food. You dump everything into one dish, bake it, then top it with melty vegan mozzarella and crunchy Cashew Parmesan for a crispy, restaurant-style finish 😍

Ingredients-

• 4 cups pasta (gluten-free or regular)

• 1 full jar marinara sauce

• 2–2½ cups vegetable broth

• 1 block firm tofu, torn into chunks

• 1–2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp Italian seasoning

• Salt & pepper to taste

• 1 1/2 cups Vegan mozzarella, for topping

Cashew Parmesan

• 1 cup raw cashews

• 1/3 cup nutritional yeast

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

Directions-

1.Preheat oven to 375°F and lightly grease a casserole dish with olive oik.

2. Add in the dry pasta.

3. Pour in the marinara sauce.

4. Rinse the empty jar with 2–2½ cups vegetable broth and pour it into the dish.

5. Stir everything together.

6. Tear the tofu over the top, then season with garlic powder, onion powder, Italian seasoning, salt, and pepper.

7. Cover tightly with lid/foil and bake for 30–40 minutes, until the pasta is cooked.

8. While it bakes, pulse all Cashew Parmesan ingredients in a blender or food processor until crumbly.

9. Remove lid/foil and stir everything together.

10. Sprinkle with vegan mozzarella and Cashew Parmesan.

11. Bake uncovered for another 5–10 minutes until melty and lightly golden. Serve and enjoy!! 🤩