Step 1 of 11
Vegan Baked Spaghetti
Preheat the oven to 375°F.
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Step 2 of 11
Vegan Baked Spaghetti
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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Step 3 of 11
Vegan Baked Spaghetti
Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water and cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the tofu ricotta.
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Step 4 of 11
Vegan Baked Spaghetti
Place the tofu, olive oil, lemon juice, nutritional yeast, salt, black pepper, garlic powder, and Italian seasoning into the bowl of a food processor or blender. Process on high until very smooth, 2-3 minutes. Adjust olive oil and seasonings to desired consistency and taste.
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Step 5 of 11
Vegan Baked Spaghetti
Return the drained spaghetti to the pot. Add the marinara sauce and stir to thoroughly coat the noodles.
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Step 6 of 11
Vegan Baked Spaghetti
Transfer half of the sauced pasta to the prepared baking dish. Drop the tofu mixture by spoonfuls over the spaghetti, and gently spread it into an even layer. Top with the remaining noodles. Spoon remaining marinara sauce over the dish.
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Step 7 of 11
Vegan Baked Spaghetti
Cover the baking dish with a sheet of aluminum foil.
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Step 8 of 11
Vegan Baked Spaghetti
Bake the spaghetti on middle rack of oven for 40 minutes.
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Step 9 of 11
Vegan Baked Spaghetti
Remove the aluminum foil and continue baking until the dish is heated through, about 10 minutes.
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Step 10 of 11
Vegan Baked Spaghetti
Check to see that pasta is done. Remove from oven or add time as needed.
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Step 11 of 11
Vegan Baked Spaghetti
Allow the spaghetti to rest for 20 minutes before serving. If you like, serve the spaghetti with vegan mozzarella cheese and fresh basil leaves.