Whole Food, Plant-Based Recipe Italian Pasta Bowl with Tofu “Ricotta”

Ingredients

• 4 oz whole-grain pasta
  

• 1 block (14-oz) firm tofu, crumbled
  
• 1 T lemon juice
  
• 2 T nutritional yeast
  
• ½ tsp garlic powder
  
• ½ tsp onion powder
  
• 1 tsp Italian seasoning
  
• ¼ cup fresh basil, chopped (optional)
  
• 2 cups steamed kale or spinach
  
• 1 cup marinara (no added salt)
  
• Salt and pepper to taste

Instructions

1. Cook pasta per package instructions. Drain and set aside.
2. For ricotta, in a medium bowl mix crumbled tofu, lemon juice, nutritional yeast, garlic powder, herbs, and salt and pepper (if using). It can also be pulsed in a food processor until crumbly.
3. In a small microwave-safe bowl add marinara and spinach. Stir to coat. Microwave for 30-60 seconds until the spinach is wilted.
4. In a second small microwave-safe bowl, add tofu ricotta. Warm for 30-60 seconds.
5. In 2 serving bowls, layer pasta, ricotta, marinara, and greens. Garnish with fresh basil.