Johnny Marzetti

What you need:

8 ounces dried pasta (I use elbow macaroni)
1 pound firm tofu, frozen, thawed and crumbled
2 teaspoons nutritional yeast
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon ground cumin
1 tablespoon chile powder (real ground chile, not "chili powder" that is a mix of chilies, garlic, cumin)
oil
1 (15 ounce) can tomato sauce
1 tablespoon ground cumin
1 teaspoon chile powder
1/2 cup ketchup
1/4 cup vegan Worcestershire sauce
1 (15 ounce) can Mexicorn, drained
1/2 to 1 cup vegan cheddar cheese, shredded
1/2 cup Italian parsley, chopped
salt, to taste

What you do:

1. Cook pasta according to box directions, leaving slightly al dente as it will cook more in the final mixture. While pasta is cooking, fry tofu, nutritional yeast, garlic and onion powders, cumin, and chile powder over medium heat in a little oil until tofu is nicely browned, 5-7 minutes. Use a good sized pan as everything will be going into it.
2. Once tofu is browned, add remaining ingredients except cheese and parsley and stir to combine. Make sure pasta is drained well then add to pan and stir together.
3. Add salt according to taste. Add cheese and stir so it melts through, then add parsley and serve. Goes well with some green beans and garlic bread.
Source of recipe: This is a dish I grew up eating (I have no idea as to the origins of the name). I modified it from how my mom made it and now I've veganized it.

Preparation Time:

5 minutes, Cooking time: 15 minutes

Cooking Time:

15 minutes

Servings:

6-8

Recipe Category:

Pasta Casseroles