Ingredients
Directions
Preheat oven to 375 degrees F and set aside a 9x13 baking pan or dish.
Cook the pasta per the directions and run under cold water to prevent sticking together. Set aside.
Make the tofu: In a bowl, add the crumbled tofu, tahini, nutritional yeast, shallots, garlic clove, and lemon juice and mix to combine. Then add the oregano, nutmeg, salt and pepper, if using, and mix.
Fold in the chopped broccoli and tomato, thoroughly combining all of the ingredients. Note: the tofu should still be in small crumbles, not mashed and the mixture should hold together well but should not be too wet (see Chef’s Notes). Set aside.
Make the Cashew Cheese: Heat a medium stovetop pan over medium-high heat. Add ½ cup vegetable broth (reserve the remaining 1 ½ cups for step 5) and the shallots. Cook until the shallots are translucent, about 3 minutes.
Add the cashews and garlic, stir, and cook for another 2 minutes.
Add the shallots, garlic, cashews, remaining 1 ½ cups vegetable broth, onion powder, nutmeg, nutritional yeast, and salt and pepper, if using, to a food processor or high-speed blender. Blend until creamy smooth.
Taste and adjust seasonings as needed.
Add the pasta, tofu ricotta, and cashew cheese to a 9x13-inch pan or glass dish. Stir until fully incorporated.
Bake for 20 minutes. Let cool and set for 10 minutes before serving.
Chef's Notes
Substitutions
Substitute yellow or white onions in place of shallots.
Use other veggies in place of the broccoli, like cauliflower, asparagus, or red bell peppers.
Making the tofu ricotta
To ensure the ricotta holds together well, make sure to drain the tofu by squeezing it several times to release as much water as possible. There’s no need to press it, though.
Gluten-free/Flour-free
Use legume noodles in place of traditional pasta.
Use zucchini noodles in place of pasta.
Nut-free
Use raw sunflower seeds in place of cashews.
Prep Ahead
Make the tofu ricotta ahead of time and store in an airtight container in the refrigerator the day before making this recipe.
Make the cashew cheese ahead of time and store in an airtight container in the refrigerator up to 3 days before making this recipe or freeze for up to one month.
Storage
Keep in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 30 days.
Ingredients
Directions
Preheat oven to 375 degrees F and set aside a 9x13 baking pan or dish.
Cook the pasta per the directions and run under cold water to prevent sticking together. Set aside.
Make the tofu: In a bowl, add the crumbled tofu, tahini, nutritional yeast, shallots, garlic clove, and lemon juice and mix to combine. Then add the oregano, nutmeg, salt and pepper, if using, and mix.
Fold in the chopped broccoli and tomato, thoroughly combining all of the ingredients. Note: the tofu should still be in small crumbles, not mashed and the mixture should hold together well but should not be too wet (see Chef’s Notes). Set aside.
Make the Cashew Cheese: Heat a medium stovetop pan over medium-high heat. Add ½ cup vegetable broth (reserve the remaining 1 ½ cups for step 5) and the shallots. Cook until the shallots are translucent, about 3 minutes.
Add the cashews and garlic, stir, and cook for another 2 minutes.
Add the shallots, garlic, cashews, remaining 1 ½ cups vegetable broth, onion powder, nutmeg, nutritional yeast, and salt and pepper, if using, to a food processor or high-speed blender. Blend until creamy smooth.
Taste and adjust seasonings as needed.
Add the pasta, tofu ricotta, and cashew cheese to a 9x13-inch pan or glass dish. Stir until fully incorporated.
Bake for 20 minutes. Let cool and set for 10 minutes before serving.
