Tangy Marinated Tofu

Make this first. The longer it marinates, the better. Overnight is ideal. While it’s doing its thing, prep the pasta.

Ingredients

• 2 packages (12 oz / 340 g each) super or extra-firm tofu
• 1 large lemon (or 2 small), zest + juice (about ⅓ cup / 80 ml)
• 3 Tbsp white or chickpea miso paste, room temp
• ⅓ C (80 ml) apple cider vinegar
• ½ C (120 ml) filtered water
• 2 Tbsp nutritional yeast
• 2 tsp garlic granules
• 2 Tbsp dried oregano
• ⅛ tsp red pepper flakes (+ ½ tsp more if you like heat)
• ¼ tsp black pepper
• 2 tsp salt, divided

Equipment

• Medium bowl
• Leakproof glass container
• Measuring cups and spoons

Preparation

1. Press the tofu well. Once drained, crumble into bite-sized pieces. Place in a leakproof container.
2. In a medium bowl, zest and juice the lemon. Add 1 tsp of salt. Stir in the remaining marinade ingredients until the miso is fully dissolved.
3. Pour marinade over tofu. Add the remaining 1 tsp of salt and stir to combine. Seal, shake, and refrigerate. Shake occasionally to distribute flavors. Use within 5 days.

The Baked Pasta

Ingredients

• 2 packages (12 oz / 340 g each) rotini (chickpea, whole wheat, or gluten-free all work)
• 1½ jars (24 oz / 680 ml each) oil-free vegan marinara sauce (~36 oz / 1 L total) (buy 2 jars, use 1½, freeze or refrigerate the rest)
• Marinated tofu from Part 1
• 3½ oz (100 g) each: broccoli, carrots, cauliflower; fresh or frozen
• Water (enough to fill a large pot for boiling)

No marinara? Mix one can of tomato paste + one can of tomato sauce. Half-fill each empty can with hot water, swirl to get every last bit, add it all to the pot. Season to taste.

Leftover sauce? Refrigerate for up to 5 days and use it for dipping, pizza, or a quick weeknight pasta. Or freeze it, it keeps for up to 3 months.

Equipment

• 9×13 inch (23×33 cm) baking dish
• Large pot (for boiling pasta)
• Measuring cups

Preparation

1. Preheat the oven to 350°F (175°C).
2. Par-boil the pasta in water, stop 2–3 minutes before al dente. It will finish cooking in the oven. Drain and set aside.
3. Prep the vegetables. If using fresh, cut broccoli and cauliflower into small florets and slice the carrots thin. (If using frozen, no need to thaw, they’ll cook through in the oven.)
4. Layer the dish. Spread 1 cup of marinara on the bottom of the baking dish. Add half the rotini. Scatter the vegetables evenly. Spoon half the marinated tofu over the vegetables and press down gently to spread evenly. Add the remaining pasta, pour the rest of the marinara over the top, and add the remaining tofu. Press down gently so everything is coated. Adjust layers to fit your dish, every baking dish is slightly different.
5. Bake uncovered for 40 minutes, until the tofu is golden and the edges are bubbling.
6. Rest for 10 minutes before serving. This is not optional. It firms up the layers and makes serving much less chaotic.

https://plantbasedtimes.substack.com/p/protein-pasta-bake-with-marinated?r=48n1nx