Vegan Tex Mex Tofu Ziti Bake by Stephanie Ryan by zimngir

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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1 16 ounce pack of soft tofu, drained (this is water packed)
or Mori-Nu Silken tofu, one package plus 1/3 of another one
since one pack is 12.3 ounces
2 tbs. lemon juice
2 tbs. olive oil
1 tbs. sugar
2 cloves garlic
1 tbs. parsley
salt and pepper

Combine sauce in a bowl:

1 15 ounce can black beans, rinsed and drained
1 10 ounce thawed box frozen corn, drained
1 cup grated carrots, cooked and drained
(she cooked these for about 30 seconds in a plastic bag in the microwave)
1 1.25 pkg. chili seasoning mix
3 cups tomato sauce
1/4 cup unsweetened soy milk
2 1/2 cups Ziti Pasta, cooked al dente and drained
vegan shredded mozzarella


Instructions:
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Preheat oven to 350 degrees F.
Place 1/2 sauce along the bottom of a 9 x 13 lasagna pan.
Combine pasta with "ricotta" in a bowl. Layer on top of first
layer of sauce. Pour remainder of sauce on top of pasta. Cook for 40
minutes covered with aluminum foil. Remove from
oven and top with grater Vegan mozzarella cheese (she used Tofu Rella
Mozzarella). Replace aluminum foil and allow to stand until ready to serve.


Additional comments:
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