Gluten-Free Spaghetti Casserole

Gluten-Free Spaghetti Casserole

“Gluten-Free Spaghetti Casserole”

Gluten-free spaghetti layered with tofu and a blend of Tofutti dairy-free cheeses, fresh spinach and an artichoke and roasted pepper tomato sauce, seasoned with garlic and fennel. All topped with Tofutti Better Than Mozzarella Cheese singles and baked till hot and melted!

*Preheat oven to 375 degrees.

What you’ll need . . .

1/4 c. extra virgin olive oil
1 c. diced onion, 1/2 inch squares
14 oz. can quartered artichoke hearts, including liquid – finger through them to discard outer, large, tough petals
5 fresh garlic cloves, finely chopped
1 t. salt
2 c. diced sweet red roasted peppers, 1/2 inch squares, including 1/2 c. liquid from jar/can
20 or so pitted Kalamata olives, coarsely chopped
28 oz. can petite diced tomatoes, drained – reserve liquid
28 oz. can tomato puree
1 T. ground fennel seed
2 t. garlic powder
2 t. dried basil
1 t. dried oregano
1/2 t. cinnamon
1/2 t. ground allspice
1/4 t. red cayenne pepper
1 t. sugar
2 t. liquid smoke
freshly ground black pepper to taste
1/2, 6 oz. can tomato paste mixed in bowl with reserved tomato liquid from tomatoes till smooth

How to make the sauce . . .

In extra-large skillet, over medium heat, melt olive oil. Add onion and saute till wilted. Add artichokes plus liquid from can, fresh garlic and salt. Cook 5 minutes.

Add roasted peppers plus liquid from jar and olives. Cook 10 minutes.

Add tomatoes, tomato puree, fennel, garlic powder, basil, oregano, cinnamon, allspice, red cayenne pepper, sugar, liquid smoke and freshly ground black pepper to taste, stirring after each addition. Stir well, cover and cook on low heat for 30 minutes.

Add tomato paste/liquid mix. Stir well, adjust for salt and seasoning. Cook 10 more minutes, uncovered, remove from heat and set aside till ready to use.

More stuff . . .

16 oz. container Tofutti Better Than Ricotta Cheese
8 oz. container Tofutti Better Than Cream Cheese Herbs & Chives, at room temperature
12.3 oz. pkg. extra firm silken type tofu, rinsed
1-1/2 t. salt
2 t. garlic powder
1 t. sugar
1/2 t. dry mustard
2 T. (level) cornstarch

Making the filling . . .

Combine Tofutti Better Than Ricotta Cheese, Tofutti Better Than Cream Cheese, tofu, salt, garlic powder, sugar and dry mustard in large bowl. Mash with potato masher till as evenly smooth as you can get it.

Sift 1 tablespoon of cornstarch on top of mixture. Immediately mash till thoroughly incorporated. Then sift the second tablespoon of cornstarch and incorporate in the same way. Set aside.

Putting the whole thing together . . .

16 oz. pkg. gluten-free spaghetti, I used Barilla brand available in most markets – cooked according to package instructions, minus a minute or two, since it will cook more in the oven; drained in colander and rinsed under cold water till cold
4 heaping c. fresh baby spinach leaves
8 single slices Tofutti Better Than Mozzarella Cheese singles

1. In a 9 x 13 inch baking dish spoon 2-3 cups sauce evenly on bottom.

2. Top sauce evenly with 1/2 of the spaghetti.

3. Top spaghetti evenly with 1/2 of the spinach leaves.

4. Top spinach evenly with 1/4 of the filling.

5. Top filling with about 4 cups sauce, followed by remaining remaining spaghetti, followed by remaining spinach, followed by remaining filling.

6. Top filling evenly with 8 Tofutti cheese singles.

7. Top Tofutti cheese singles with about 2 cups sauce.

Be sure to submerge all spaghetti ends that may pop up along the sides. You’ll have sauce leftover. Reserve for other use.

Bake in preheated 375 degree oven, uncovered, for 45 minutes. Remove from oven. Let set 10 minutes before cutting into squares, or if spooning from the dish, serve immediately. If desired, drizzle each serving with a little extra virgin olive oil. A green leaf salad served with a homemade oil and vinegar dressing goes well with the flavors and textures of this casserole.

Serves 8 to 12.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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Creamy Polenta with Mushrooms, Tempeh, and Greens

Creamy Polenta with Mushrooms, Tempeh, and Greens

“Creamy Polenta with Mushrooms, Tempeh, and Greens”

This is a guest post by Bonnie Forkner from Going Home to Roost.

This recipe is super savory and especially simple! It’s creamy polenta layered with collard greens and topped with a delicious nutmeg, mushroom and tempeh sauté; this polenta is so creamy, no one will believe it’s vegan! It pairs well with freshly sliced avocado—but then again, what doesn’t?—and some sriracha on the side for those of you who like a little heat.

Ingredients & Directions

Creamy Polenta:
2 cups polenta
2 tbs vegan butter
1/2 cup nutritional yeast
1 cup plant based milk (e.g. almond, soy, rice)
1/3 cup Tofutti Better Than Cream Cheese
3 cups water
salt & pepper to taste

Place polenta, butter, Tofutti Better Than Cream Cheese, nutritional yeast, milk, water, salt & pepper into a pot over medium-low heat. Stir until polenta becomes creamy (about 15-20 minutes) and begins to pull away from the sides of the pot. Turn off heat, cover and let sit.

Collard Greens:
1 bunch collard greens (approx. 4-5 cups)
1 tbs vegan butter
2 cloves garlic, minced
splash of lemon juice
salt & pepper to taste

Place butter and garlic in a pan and sauté until garlic is fragrant. Add chopped collard greens and cook down until tender (approx. 15 minutes). Splash with lemon juice and add salt & pepper.

Tempeh & Mushrooms:
2 cups mushrooms
1 package tempeh, cubed
2 tbs vegan butter
3 tbs soy sauce (or gluten-free tamari sauce)
1 tsp nutmeg

Place butter in a pan & add the mushrooms and tempeh. Sauté until slightly browned. Add nutmeg and finish with soy sauce.


Spoon the creamy polenta into a bowl. Layer with collard greens and top with the tempeh and mushroom mixture. Serve with avocado on the side.

Visit Bonnie at

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Ricotta and Tomato Layered Pasta Bowl

Ricotta and Tomato Layered Pasta Bowl


“Ricotta and Tomato Layered Pasta Bowl”

This is a guest post by Cheryl Malik over at The Laidback Vegan.

The marriage of a rich tomato sauce and a fluffy, creamy ricotta base—fortified with dried herbs and lemon zest—makes this the perfect Italian comfort food! You’ll love how simple yet delicious the homemade marinara sauce is, and you’ll fall head-over-heels for Tofutti Better Than Ricotta Cheese smothered penne cooked al-dente.


Marinara Layer
1 tablespoon olive oil
1 cup chopped yellow onion, about one onion
1 1/2 teaspoons minced garlic, about two small cloves
1/2 cup Italian red wine, like Chianti
1 28-ounce can crushed tomatoes
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 – 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Ricotta Layer
1 16-ounce container Tofutti Better Than Ricotta Cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 – 1/2 teaspoon lemon zest
1 tablespoon nutritional yeast

1 pound penne, cooked al-dente according to package directions, and drained fresh chopped parsley, chives, or basil, for garnish, optional


1. Heat the olive in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 minute, or until beginning to soften and very fragrant—be careful not to burn. Add the wine and deglaze the pan—scraping all the brown bits on the bottom of the pan—and boil until almost all wine is evaporated, about 3 minutes. Stir in tomatoes, dried parsley, dried basil, salt, and pepper. Cover, simmer on lowest heat for 15 minutes. Make ricotta layer.

2. While marinara is simmering, mix together all ricotta layer ingredients. Season to taste, adding more salt, pepper, lemon zest, or herbs.

3. When marinara is ready and penne is cooked and drained, toss penne in ricotta mixture and spoon into serving bowls. Top with a layer of marinara and fresh parsley or basil for garnish, optional.

Visit Cheryl at and

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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