Originally Posted by Cat

Easy Tofu Sauce

Saute in olive oil crushed garlic, tomato paste, basil (fresh or dried), oregano, salt, black pepper, and crushed red pepper. Add a big can of crushed tomatoes (I use the kind with basil) and a little water. When bubbling add a pound of smashed extra firm tofu and chopped fresh (or dried) parsley. Cook until thick and hot. You can also add vegan parmesan.


Vegan Baked Ziti

Cook Ziti to al dente. Make above sauce but omit tofu and parsley. For the vegan ricotta combine the following, keeping in mind you want a really creamy texture:

I pound smashed extra firm tofu
Tofu sour cream (I use Tofutti brand, a couple of big heaping spoonfuls)
Chopped fresh parsley (or dried)
Vegan parmesan
Breadcrumbs (can be Italian seasoned)
Lemon-pepper blend seasoning (just a few shakes)
Dried basil
Oregano
Crushed red pepper
Ground rosemary (just a pinch)
Salt and pepper

Pre-heat oven to 350. In a big bowl combine cooked pasta, a couple of ladles of the sauce, and the ricotta. In a baking pan, ladle a bit of sauce on the bottom, then pour in pasta/tofu mixture. Pour a bit more sauce on top. Sprinkle with Vegan parmesan and bake covered until hot.

I have tons more recipes (a lot that are not sauce based) at home (I'm at work now) but these two I made up and know. I'm Italian, and anything with sauce I was born knowing how to make...