Pasta Bake Tutto Mio

Ingredients for 3 servings:

• 240 g spirals
• 200 g tofu, e.g. B. Black Forest Tofu
• 1 can of chopped tomatoes, 400 ml
• 2 onions
• 1 eggplant(s)
• 3 tbsp olive oil
• 1 ball of mozzarella (mozzarella substitute), vegan
• 4 tomatoes, dried
• 3 garlic cloves
• 1 tbsp lemon juice
• ½ tsp pepper (whisky pepper), ground
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp coriander seeds
• 1 tsp sweet paprika powder
• ½ tsp sambal oelek
• 1 tsp fennel seeds, ground
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Cook the pasta according to the instructions. Peel and dice the onions and garlic. Slice the sun-dried tomatoes. Grind the cilantro. Halve and dice the eggplant. Dice the tofu. Slice the mozzarella. Preheat oven to 180°C (350°F) top/bottom heat. Heat oil in a pan. Sauté the onions, garlic, eggplant, tofu, and sun-dried tomatoes in the pan. After 10 minutes, add the diced tomatoes from the can. Add all the spices and cook on low heat for another 5 minutes. Transfer the pasta to a baking dish. Pour the sauce over the pasta. Layer the mozzarella on top and place in the oven for 30 minutes. https://www.vegan-cooking-with-thalija.de/archive/964