Italian Style Tofu 'Ricotta' Bake

Hearty baked zucchini layered with a creamy tofu 'ricotta' mixture, spinach, and savory marinara sauce, providing an Italian comfort meal.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4.5
• Cuisine: Italian
• Difficulty: Medium
• Cost: $2.53/serving

Dietary

• Vegan
• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Keto
• Low-Carb
• Low-Sugar
• Vegetarian
• High-Fiber

Tags

• classic
• bake
• healthy
• comfort food
• savory
• rich

Ingredients

• 2 zucchinis (large, sliced lengthwise into 1/4-inch planks)
• 2 tablespoon olive oil
• 2 extra-firm tofus (14 ounce blocks, pressed)
• 0.25 cup nutritional yeast
• 2 tablespoon lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.75 teaspoon black pepper
• 5 ounce fresh spinach (roughly chopped)
• 1 can crushed tomatoes (15 ounce, ensure no added sugar/low-carb)
• 1 teaspoon dried basil
• 0.5 cup fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Brush the zucchini planks on both sides with 1 tablespoon of olive oil and season lightly with salt and black pepper.
2. In a large bowl, crumble the pressed extra-firm tofu. Add the nutritional yeast, lemon juice, dried oregano, garlic powder, remaining 1 tablespoon olive oil, 1 teaspoon salt, and 3/4 teaspoon black pepper. Mix thoroughly until the tofu resembles a ricotta-like texture.
3. Fold the fresh spinach into the tofu 'ricotta' mixture until evenly distributed.
4. In a separate bowl, combine the crushed tomatoes with dried basil and a pinch of salt and black pepper.
5. Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish. Place a single layer of zucchini planks over the sauce. Spread half of the tofu 'ricotta' mixture evenly over the zucchini.
6. Repeat with another layer of zucchini, the remaining tofu 'ricotta', and finish with a final layer of zucchini. Top with the remaining tomato sauce.
7. Bake for 30-35 minutes, or until the casserole is bubbly and heated through, and the zucchini is tender. Let stand for 5 minutes before serving.
8. Garnish with fresh parsley, if desired. Serve alongside a simple green salad dressed with a vinaigrette (not included in ingredients or nutritional values here to meet low-carb goal of primary recipe).

Notes

This bake tastes even better the next day! Store leftovers covered in the refrigerator for up to 3 days. Ensure the crushed tomatoes you choose have no added sugar for optimal low-carb results.

Nutrition (per serving)

• Calories: 375
• Protein: 29.3 g
• Carbohydrates: 24 g
• Fat: 17.1 g
• Fiber: 9.5 g
• Sodium: 886 mg
• Saturated Fat: 2.1 g
• Sugar: 6.9 g