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Spaghetti with Vegan Tofu Ricotta

There's something so comforting about a plate of spaghetti. This Spaghetti with Vegan Tofu Ricotta is a flavorful, cozy bowl of comfort food that uses one of my favorite ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Keyword: marinara, Pasta, spaghetti, tofu, tofu ricotta
Servings: 4 people

Ingredients

  • 1/2 lb. pasta dry
  • red chili flakes optional, for serving
  • extra chopped fresh parsley optional, for serving

Tofu Ricotta

  • 1/2 14. oz block extra firm tofu drained, patted dry and gently squeezed with paper or kitchen towel to remove moisture
  • 1/4 cup (packed) sun-dried tomatoes marinated type, drained
  • 1/4 cup (packed) artichokes marinated type, drained
  • 1/2 tsp kosher salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp pepper
  • 1 tbsp (firmly packed) fresh parsley
  • 1/2 lemon, juiced

Marinara Sauce

  • 1 small yellow onion finely chopped
  • 1/4 cup olive oil
  • 1-1 1/4 tsp kosher salt to taste
  • 1/2 tsp pepper
  • 1/2 pint cherry tomatoes sliced
  • 1 28 oz canned crushed tomatoes
  • 1-1 1/4 tsp garlic powder to taste
  • 1/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp organic cane sugar optional

Instructions

  • Boil just enough water for 1/2 lb. pasta and cook the pasta in salted water until just al dente. Drain.
  • In a large sauce pan, add the 4 tbsp. oil and set over medium heat.
  • Finely chop the onion and add to the pan along with the salt and pepper. Cover and cook for 8 minutes, stirring every so often.
  • Then add the sliced tomatoes, cover, cook another 5 minutes.
  • Add the garlic powder, dried basil, dried oregano, crushed tomatoes, and optional sugar. Cover and cook at a gentle simmer until ready to serve the dish.
  • Meanwhile, add all of the ingredients for the Tofu Ricotta to a food processor and pulse until the ingredients come together and the sun-dried tomatoes and artichokes look finely chopped throughout the "ricotta". You can leave the ricotta as slightly chunky if preferred.
  • To serve, add the pasta to the sauce and toss well. Add around half of the tofu ricotta and stir through. You may top with additional ricotta or save it for another recipe.
  • Top with red chili flakes and chopped fresh parsley, if desired.