Hard to think of an easier recipe. Pasta with spaghetti sauce and finely-mashed tofu. The mashed tofu looks kind of like ricotta cheese in the sauce.


Ingredients:

Whole-grain pasta






Tofu, mashed into very small pieces (probably easier to mash with a fork, instead of a spoon):





Pasta sauce







Directions:

1. Boil the pasta per directions on package.

2. Mix the mashed tofu into the pasta sauce, and heat up on the stove.

3. Serve pasta with the sauce.


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Thanks, @David3 !

What I'm thinking might be kind of strange... but... if cheddary-flavored pasta sounds tasty, someone could take a little bit, sprinkle some Nutritional Yeast on it, and see how that was. If it was appetizing, they could season the whole batch the same way.

(Please note: I'm talking about the bright-yellow, sort of flaky, cheddary-tasting kind of nutritional yeast- NOT the powdery, grayish-brown brewer's yeast, which I got the first time by mistake when I wanted to try a recipe that called for nutritional. The recipe said that nutritional yeast gave a cheesy flavor to things... and I thought to myself: "YUMMMM!"... until I tasted it. I finished the brewer's yeast eventually because I hate to waste food and it didn't make me sick, but it was a big taste disappointment.)

Yes! The reason why brewer's yeast tastes so terrible is because it's a byproduct of beer-brewing. Brewer's yeast retains some of the flavor of the bitter hops. Nutritional yeast is made fresh.

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Sound's yummy! Thanks!