Ingredients
Dry
- 16 oz Ziti pasta
- 0.25 cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Other
- 2 cup Vegan mozzarella shreds
- 0.25 cup Vegan parmesan cheese (Grated)
Wet
- 24 oz Marinara sauce
- 14 oz Firm tofu (Pressed and crumbled)
- 2 Tbsp Lemon juice
- 1 Tbsp Olive oil
- 0.25 cup Unsweetened plant milk (Almond, soy, or oat)
Method
- 1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch springform pan with a little olive oil.
- 2. Boil the ziti pasta in salted water for 2 minutes less than the package instructions (slightly under al dente). Drain, rinse with cold water, and toss with 1 tablespoon of olive oil to prevent sticking.
- 3. In a food processor, combine the crumbled firm tofu, nutritional yeast, lemon juice, plant milk, garlic powder, onion powder, salt, and black pepper. Pulse until the mixture resembles smooth ricotta cheese.
- 4. Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of the prepared springform pan.
- 5. Toss the cooked ziti with 1 cup of marinara sauce. Tightly pack the ziti into the pan by standing them up vertically. This creates the 'cake' structure.
- 6. Spread the tofu ricotta mixture evenly over the top of the standing pasta, using a spatula to gently press the ricotta down into the ziti tubes.
- 7. Pour the remaining marinara sauce over the top, spreading it evenly. Sprinkle generously with the vegan mozzarella shreds and vegan parmesan cheese.
- 8. Cover the pan tightly with aluminum foil and bake for 30 minutes.
- 9. Remove the foil and bake for an additional 15 minutes until the vegan cheese is melted and bubbly.
- 10. Let the pasta cake rest for 15-20 minutes to set before carefully removing the springform ring. Slice into wedges and serve.
Chef's notes
Standing the ziti vertically creates a beautiful honeycomb effect when sliced. Make sure to pack them tightly so the cake holds its shape when the springform pan is removed.