Simple Vegan Pasta Bake With Tofu (Gluten-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato-based pasta bake with tofu, cashew sauce, and roasted eggplant. Though labeled vegan, the ingredient list includes milk and cheese, making it not vegan. Hearty and satisfying for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups gluten-free pasta
- 1 1/4 cups cashews (soak these overnight if not using a high speed blender)
- 1 can chopped tomatoes
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 cup nutritional yeast
- 2 tbsp tamari
- 1 medium onion (chopped)
- 2 cloves garlic
- 1/2 lemon (juice of)
- 15 oz extra-firm tofu (pressed for at least 10 minutes, if necessary)
- 1 1/2 cups aubergine (chopped)
- 1/2 cup plant based milk
- 1/4 cup vegan cheese (grated (optional))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 655mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1155mg
- Calcium
- 416mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.