1 lb. whole wheat ziti, cooked and drained
1 pkg. firm or extra firm regular tofu
appx. 1/2 cup shredded vegan mozzarella
1/4 cup parsley, rinsed and chopped fine
1/2 teaspoon salt
1 jar vegan tomato sauce (about 3 cups if using your own)
3/4 cup burger-style crumbles (optional)
1 small onion
1/4 breadcrumbs, optional
1/4 cup shredded vegan mozzarella
Preheat oven to 350.
Cook the ziti according to directions; drain well and return to cooking pot.
Blend tofu in a blender or food processor until completely smooth; remove to large mixing bowl. Add parsley, salt, and 1/2 cup of the shredded cheese. Mix well with a spoon.
Meanwhile, chop the onion and sautee in a deep pan (if you're using some vegan ground beef, add it now and allow to brown slightly; I prefer Gimme Lean). Add jar of sauce and simmer for a few minutes, just to let the flavors combine, and to allow the ground beef to break up, if you're using it.
Once its warmed through, add about 1/3 of the sauce to the ziti, and then mix in the tofu ricotta. Stir it in well -- the ziti should be coated with the tofu mixture, and kind of pink from the sauce. Place ziti in a casserole dish, top with the remaining sauce & shredded cheese. If you like, you can top it all off with some italian breadcrumbs (breadcrumbs mixed with a tiny bit of oregano, basil, and garlic powder). If you have a lid for your casserole dish, put it on; otherwise, use a little aluminum foil over the top. Bake for about 35-45 minutes, until bubbly; then remove the lid or tin foil and bake for an extra 5-10 minutes, until the vegan cheese / breadcrumb topping is nice and golden brown.
Serve with a salad of wilted bitter greens and some crusty vegan bread.