Tags: , , ,

Categories: Pasta

Strict Standards: Non-static method Locate_Api_Map::getMetaKey() should not be called statically in /home/uxhbg5d8jpni/public_html/mgwministry/wp-content/themes/churchope/functions.php on line 194

Original recipe by Kyong C. Weathersby, Author of “A Taste of Heven Cookbooks 1,2,3,4,5 & 6, Delicious Vegan Vegetarian Cookbooks,

1 1/2 c uncooked whole grain pasta
1 (32 oz) jar vegan spaghetti sauce
1 recipe Tofu Cheese recipe (see below)
2 T chopped parsley

Cook pasta according to the instruction. Rinse and drain and se it aside. Put half of spaghetti sauce in a 9 x 13 baked dish. Put cooked pastas evenly. Sprnkle tofu cheese on top of the pasta. Finish with the remaining spaghetti sauce. Garnish with parsley flakes. Bake at 350 degrees for 30 minutes. Delicious!


1 pkg tofu, firm, water packed
1 T lemon juice
2 tsp turbinado sugar
1 tsp sea salt
2 tsp basil leaves
1/2 tsp garlic powder
1 tsp onion powder
2 T nutritional yeast flakes

Mash the tofu in a bowl. Add remaining ingredients and mix well. Set it aside.

Leave a Reply