Tofu Veggie Pasta Dump & Bake

The easiest cozy pasta you’ll ever make… everything cooks together in ONE dish and comes out perfectly saucy, cheesy, and packed with protein!

Ingredients

• 1 tbsp olive oil 

• 1/2 small yellow onion, diced

• 2–3 cloves garlic, minced

• 1 tbsp Italian Seasoning

• 3½ cups dry gluten-free noodles

• 1 medium zucchini, diced

• 1 bell pepper, diced

• 1 block extra-firm tofu, cubed

• 1 1/2 cups vegetable stock

• 1 jar (770ml) marinara sauce

• 1 cup vegan mozzarella (added near the end)

Directions

1. Preheat oven to 400°F.

2. In your favourite 9 x 13 casserole dish, add olive oil, diced onion, garlic, and Italian seasoning. Stir to coat.

3. Add dry pasta, zucchini, peppers, and cubed tofu right into the dish.

4. Pour in vegetable stock and marinara sauce. Stir everything really well so the pasta is mostly submerged.

5. Cover tightly with lid/foil and bake for 40 minutes, stirring halfway.

6. Remove lid/foil, stir gently, then sprinkle vegan mozzarella over top.

7. Return to oven uncovered for 5–7 minutes, until bubbly and slightly golden.

8. Let sit for 5 minutes (this helps it thicken up), then top with fresh parsley & crushed red pepper flakes. Enjoy!