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Vegan Baked Pasta with Tofu Ricotta
Ingredients
  • 12 Ounces Penne Pasta
  • 3 ½ Cups Marinara Sauce, homemade or store-bought
  • 1 Pound Extra Firm Tofu, pressed and drained
  • 3 Tablespoons Nutritional Yeast
  • Juice of 1 Lemon
  • ¼ Cup Fresh Parsley, minced
  • 1 ½ Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
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