Thursday, August 11, 2011

Vegetable Pasta Bake with Tofu

Last night I had some of the women in my neighborhood over to plan our annual block party.  It will actually only be our second block party, but we are trying to start a tradition.  Last year we pretty much just pulled some chairs into the cul-de-sac, someone grilled some burgers and dogs, and we all brought a side.  We hung out and talked and the kids ran around.  We had a great time.

But this year we want to step it up a notch.  We're thinking a bouncy house, face painting, a popcorn machine, cotton candy . . . the works. 

We were up really late talking about it.  So I am pretty tired and this post will be short.  Just the recipe, thank you very much.   I hope you are having a great week.  If you have any block party ideas - send them my way!

Vegetable Pasta Bake with Tofu

1 package tofu (you can use soft or firm.  I used firm because that is all my store sells)
1/4 C grated Parmesan cheese (plus more to use at serving)
1 T olive oil
1 small eggplant, peeled and cubed
1 small yellow onion, chopped
1 medium zucchini, chopped into half moons
2-3 garlic cloves, chopped or minced
3/4 box short tubular pasta (like penne, ziti, etc.)
1 jar marinara sauce
1-2 C shredded mozzarella cheese

Drain and press tofu.  Meanwhile, add oil to large skillet and cook eggplant, zucchini and onion until tender, adding more oil if necessary.  Add garlic to skillet at end of cooking of veggies. 
Start water for pasta and cook pasta according to directions.  When done, drain pasta and combine with a portion of the marinara sauce.  You'll want to have some sauce leftover to put on top of the dish while it bakes and to use with serving, if desired.
Crumble tofu in bottom of 9x12 baking pan.  Top with 1/4 C Parmesan cheese.  Season with salt and pepper if desired.

Add the cooked veggies on top of the crumbled tofu.

Add the pasta on top of the tofu veggies.

Before baking, add some more sauce on top of the dish and top with the mozzarella cheese in any amount that you want!  Bake for 30 mins at 350F or until cheese bubbles.  Serve with extra Parmesan and sauce if desired.

Updated: I'm linking up at 


  1. Looks delicious! Thanks for linking up for the Wild Wednesday Hop! Hope you're having a great week!

  2. Sounds delish and great pics! I too made a vegetarian pasta dish last night! Wish I lived somewhere where there are block parties! It's super rural here.


Comments make my day! Please leave one.