Easy Vegan Baked Ziti with Homemade Tofu Ricotta (No Cashews)

runningonrealfood.com

Miriam Feese

subheading: For the Baked Ziti:

2 tbsp olive oil

1 medium onion, sliced (200 g)

4 cloves garlic, minced (10 g)

salt and pepper

1 red pepper, sliced (175 g)

2 cups cherry tomato, halved (285 g)

1 tsp dried oregano

1 tsp chilli flakes

28 oz can crushed tomato (796 ml)

500 g uncooked ziti (or penne)

2 tbsp chopped basil

subheading: For the Tofu Ricotta:

350 g package extra-firm tofu, drained

¼ cup nutritional yeast ( 25 g)

¼ cup fresh lemon juice

1 tsp sea salt

1 tbsp apple cider vinegar

2 cloves garlic or 1 tsp ground garlic

Directions at runningonrealfood.com

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