Marry Me Creamy Tofu Dump & Bake

• total time: 47 minutes

Ingredients

2 tbsp olive oil

2 tbsp tomato paste

2 cloves garlic, minced

1 tbsp Italian seasoning

1 tsp dried oregano

1 tsp onion powder

1 tsp paprika

½ cup sun-dried tomatoes, chopped

1 cup zucchini/bell pepper, chopped

1 block extra-firm tofu, cubed

4 cups regular/gluten-free pasta (penne, rigatoni, or macaroni)

2½ cups vegetable broth

1 can coconut milk

2 handfuls baby spinach

Salt & pepper, to taste

1 cup vegan mozzarella (optional but amazing)

1 tsp chili flakes (optional)

Directions

Preheat oven to 400°F (200°C).

Add everything except the spinach and vegan mozzarella to a large baking dish. Stir well so the pasta and tofu are fully coated.

Cover tightly with foil/lid and bake for 35–45 minutes, until the pasta is tender and most of the liquid is absorbed.

Remove from the oven, stir in the spinach, and sprinkle the vegan mozzarella on top.

Return to the oven uncovered for 5–10 minutes, until golden and bubbly. Enjoy!!! 😉

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