This recipe is very similar to my Gluten Free Dairy Free Stuffed Shells (vegan) recipe. If you'd like it to be a little less vegan you can easily serve it with gluten free meatballs and/or italian sausage!
1 package soft tofu (14oz)
1 tbs dried parsley
1 tsp dried basil
½ tsp garlic powder
¼ tsp oregano
1 cup pasta sauce (for tomato free version click here: Tomato Free Pasta Sauce Recipe)
Salt and pepper to taste
How to prepare:
Boil the ziti as directed but remove when still very al dente (they will continue to cook while baking). Drain and rinse them to stop them from cooking further. (GF ziti is hard to find, I used Jovial Penne.)
Meanwhile, in a large mixing bowl combine the tofu, 1 cup of sauce, parsley, basil, garlic powder, oregano, salt and pepper. Hint: crumble the dry spices in the palm of your hand before adding to increase their flavor. Use a whisk to crumble the tofu until it resembles the ricotta cheese used in the dairy version of baked ziti. (Do not use Vegan Gourmet shredded mozzarella in the mixture; it will not melt like real mozzarella unless it is broiled on top at the end.)(If substituting Daiya Shredded Mozzarella, go ahead and add half a cup to the mixture at this point.)
Preheat the oven to 375.
Mix the tofu mixture and drained ziti in an oven safe casserole dish. (Spray the dish first to prevent sticking.)
Bake, covered, for 20-30 minutes until heated through.
Remove from the oven and cover with shredded soy mozzarella. If using Vegan Gourmet, place under the broiler and broil – watching carefully until shredded cheese begins to bubble. (If using Daiya, just bake another 5-10 minutes.) Remove promptly once the cheese is melted. (Note – Most other non-dairy cheeses will not melt unless it is broiled as noted above.) [Warning, do not bake the ziti with the mozzarella on top or it will dry out and not melt as much when you broil it, it is better to add after baking.]
Alternatively, you can cut the 1/3 of the block of Vegan Gourmet into pieces then microwave in 30 second increments stirring between each until it is fully melted and hasn't separated. Then drizzle it over the top of the shells at the end. Allow it to sit for a minute or two before serving. (I first read about this method here: The GFCF Experience)
Serves three - four.