This simple vegan pasta bake with tofu is a flavourful crowd-pleasing dish that is also great for an easy weeknight dinner! Made with a creamy and healthy tomato sauce and packed full of vegetables, this dish is so tasty that you'll be coming back for seconds. Gluten-free and oil-free.
Start off by cooking your pasta according to packaging instructions. The type of pasta you use is up to you, but I went for a gluten-free brown rice penne. Preheat the oven to 200 degrees C/392 F.
Meanwhile, add all the sauce ingredients to a blender or food processor, which are: drained and rinsed soaked cashews, tinned tomatoes, turmeric, cumin, nutritional yeast, tamari, onion, garlic and lemon juice. Blend until very smooth.
Once the pasta is cooked, drain and rinse it and transfer to a large mixing bowl. Combine with the tofu, eggplant, the sauce and plant based milk.
Then, transfer to a casserole dish and if you want to, sprinkle vegan cheese on top. Bake in the preheated oven for around 20-25 minutes, or longer if you want it crispier (just make sure that the pasta doesn't start to burn). Serve immediately, or store in the fridge for 3-4 days in an airtight container.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!