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Italian Stuffed Zucchini Boats

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By the end of summer, my garden-loving friends are usually begging me to take “just a few” zucchini off their hands.  In fact, August 8th is National Zucchini Day, probably in an effort to get cooks thinking about ways to use the overwhelming amount of zucchini that comes with the late summer harvest. So what do we do with all of the zucchini that abounds this time of year? One of my favorites is zucchini boats!

Is it even possible to make a plant-based Italian Stuffed Zucchini Boat? When I think of Italian Stuffed Zucchini Boats, the first thing that comes to mind is cheesy, gooey, and  sausage stuffed. We don’t want this when eating vegan or plant-based!  These zucchini boats don’t use  the fake meats or cheeses but you’ll still get all of the flavor.  They are plant-based, vegan, and oil free. They are perfect for meal prep or can be served as a main dish dinner with crusty bread and a robust soup.

Since we aren’t using cheese in this recipe, a very important component will be the Italian Marinaded Chickpeas recipe.  I’ve included the ingredients and directions in this recipe below, however, it is a stand-alone recipe that can be used for other things such as in salads or on pizza. Italian Marinated Chickpeas

You’ll want to make the Italian Marinaded Chickpeas ahead of time – even the day before.  Consider about 2-3 hours minimum to marinate before using in the zucchini boat recipe.

You will be topping this dish with some sort of vegan sausage crumbles. For a truly plant-based dish, forgo the the fake vegan sausage and make my Sausage Tofu Crumbles instead.Tofu Sausage Crumbles  You’ll want to grab the recipe here and have it made ahead of time.

The Sausage Tofu Crumbles recipe is not included in the Italian Stuffed Zucchini Boat recipe below since it is optional.

You will be using five zucchinis in this recipe.  I always buy an extra or two though, because I often end up ruining one when scooping out the flesh. Use medium-sized zucchinis.  If you are meal prepping then measure the length of your container, understanding that the zucchini is going to need to fit inside.

Cut the zucchini in half lengthwise and then start carefully scooping out the flesh.  I use the small end of a melon baller. (And this is the step during which I usually break a zucchini boat…)

Save the insides you scoop out.  You will be using  later to stuff your zucchini. Set the scooped out zucchini halves in an extra large prepared baking dish.

Sautéing Zucchini

 

Sauté the zucchini pieces with a little bit of vegetable broth, checking the pan and adding more if necessary. You will only be sautéing for 5 minutes – not to make it mushy but to just take the crunch off.  If there is any liquid remaining in the pan, drain it off and discard.

 

Deseed and dice two Roma tomatoes and set aside. You will need to deseed them, otherwise your zucchini boats will be seedy and soggy.

Mashing ChickpeasMash the chickpeas up some, leaving many of them whole or mostly whole. You aren’t making hummus after all, and will want it a little chunky.

Chickpeas Mashed

Add the mashed chickpeas, diced tomatoes, and tahini to the pan with sautéed zucchini and mix well. After mixing, sprinkle the panko bread crumbs on top and then fold in.  The recipe calls for 1/3 cup panko bread crumbs.  If the mixture is still soggy and runny, add more breadcrumbs. The mixture should loosely hold its shape when pressed together.

Carefully stuff and mound mixture into each zucchini boat.  Cook uncovered in a 350° oven for 35 minutes or until heated though.  Take out of oven and cover each boat with a pasta sauce of choice.  I usually just buy a compliant marinara sauce.  If you would like to make your own, try this recipe.  It is oil free and sugar free.Zucchini Boats in the Pan

Sprinkle the vegan sausage crumbles on top and return to the oven for 10 more minutes or until sauce is heated.

Serve right away or to use in a meal prep dish, carefully placing two zucchini boats into each meal prep container.

Sprinkle with vegan parmesan cheese if desired.  You can quickly make my vegan parmesan cheese recipe with raw cashews and nutritional yeast.

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Italian Zucchini Boats

Italian Stuffed Zucchini Boats

These Italian Stuffed Zucchini Boats are vegan, plant-based, and oil free.  They work well for meal prep or serve as a main dish with a crusty bread or hearty soup. 
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: meal prep, Plant-based, vegan
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 5
Calories: 122kcal
Author: Cindy Rainey

Ingredients

Italian Marinated Chickpea Salad

  • 1/4 cup red wine vinegar
  • 1 teaspoon agave nectar
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon nutritional yeast
  • 1 15.5 ounce can chickpeas drained, not rinsed
  • 1/4 cup roasted red peppers from a jar, chopped

Zucchini Boats

  • 5 zucchinis medium, halved lengthwise
  • 1/4 cup vegetable broth more if necessary
  • 2 roma tomatoes deseed and diced
  • 1/3 cup panko breadcrumbs

Topping

Instructions

Italian Marinated Chickpea Salad

  • Combine marinade, chickpeas, and roasted red peppers together.  Put into an airtight container and let marinade for 2-3 hours.

Zucchini Boats

  • Heat oven to 350°. Prepare an extra large baking pan by spritzing the bottom with oil or use a silicon baking pan.
  • Slice zucchinis in half lengthwise.  With the small end of a melon baller, carefully scoop out insides, setting aside to use later.  Set the scooped out zucchini halves into an extra large prepared baking pan.
  • Line a saute pan with vegetable broth and sauté zucchini for about 5 minutes.  Add more broth to keep pan from sticking.  When finished, drain any remaining liquid.
  • Mash around the marinated chickpeas, leaving some whole or almost whole. 
  • Add mashed chickpeas, diced and deseeded tomatoes, and tahini to pan and stir to combine.
  • Spinkle breadcrumbs on top and incorporate allowing breadcrumbs to absorb liquid. If it is still a little runny then add more breadcrumbs.  
  • Spoon mixture into mounds on zucchini halves.
  • Cook in 350° oven for 35 minutes.  

Finishing It Up

  • Take out of oven and top with marinara sauce and vegan sausage crumbles. Put back into oven for 10 minutes. Top with vegan parmesan cheese.

Notes

This works really well for meal prep.
Carefully place two halves into a meal prep container. 
When choosing your zucchini, measure your container and ensure your zucchini will not be too long to fit.

Nutrition

Calories: 122kcal | Carbohydrates: 19g | Protein: 9g | Fat: 2g | Sodium: 968mg | Potassium: 1051mg | Fiber: 5g | Sugar: 10g | Vitamin A: 22.4% | Vitamin C: 58.9% | Calcium: 10.4% | Iron: 19.5%

 

Breakfast Potato Hash

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Breakfast Potato Hash feels like it should be served for a special occasion breakfast, but only looks complicated!  Save some time the “morning of” by having the recipe components prepped the night before.  It is plant-based, and vegan.  This recipe uses the time-saving procedure of precooking the potatoes and, in fact, is just like my Oven Baked Crispy Potato Wedges.

The recipe also uses a precooked vegan sausage.  I like to use my Sausage Tofu Crumbles. They are plant-based, oil free and  tasty, giving a hint of sausage without an overpowering taste like so many vegan sausages do.  So grab the recipe here.  You can make the Sausage Tofu Crumbles  a few days ahead of time.  Putting it altogether, you can smother the breakfast potato hash in ketchup, but we love my Smoky Tomato Tahini Sauce.  The tomato flavor is subtle but there. The combination of the potato seasonings, sausage tofu, and smoky tomato tahini sauce comes together to make one delicious dish.

Diced PotatoesThe secret to making a crispy on the outside and creamy on the inside oven “fried” potato dish is to pre-cook your potatoes till not quite done. In this recipe we boil the bite-sized potato pieces for 7-10 minutes until just fork tender.  You want to be careful to not over cook or they will be too mushy.

While the potatoes are boiling you can prep the dry ingredients into a small bowl. Coating for Potato Hash

In the past, I  just threw the dry ingredients in the larger bowl I planned to use to mix the potatoes in, but I’ve found it’s best to carefully add the boiled potatoes and the dry ingredients gradually in layers.  The pre-cooked potatoes are somewhat delicate and it’s too easy to get overzealous in your mixing and mash them up. So go ahead and  mix your dry ingredients into a separate bowl.  Then when it’s time, carefully add a half the potatoes to a large mixing bowl, sprinkle half the dry ingredients on top and then repeat.  Carefully mix. Potatoes with Seasoning

Onions and Peppers ChoppedIf I’m smart and plan ahead, I have my onions and peppers already chopped the night before.  Otherwise, speedy fast chop these while your potatoes are boiling.

Carefully turn your potatoes and chopped vegetables onto a silicone baking sheet or baking sheet prepared with parchment paper.  Carefully mix around.  Here is where I cheat a little. I do spritz a little oil on top so that the potatoes will better brown in the oven.  If you are avoiding oil, skip this step.  You potatoes will still be plenty flavorful and crisp – just not as brown.

Bake in a 380° oven for about 30-35 minutes or until browned and somewhat crispy.  Take out of the oven and add the precooked vegan sausage on top.  You will want this cut or crumbled into small pieces.  If you use my Sausage Tofu Crumbles, that step will already be done for you.  Put back in the oven for 5 minutes or until the sausage is heated through.

Put on a plate and top with the Smoky Tomato Tahini Sauce (or ketchup) and a little salt and pepper to taste. Smoky Tomato Tahini Sauce

Breakfast Potato Hash

Breakfast Potato Hash

This special occasion Breakfast Potato Hash is vegan and plant-based.  It uses my Sausage Tofu Crumbles  (or vegan sausage of your choice); and is topped with my Smoky Tomato Tahini Sauce.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 20 minutes
Other Recipe Components: 1 hour
Total Time: 50 minutes
Servings: 4
Calories: 231kcal
Author: Cindy Rainey

Ingredients

  • 4 potatoes white
  • 1 cup red bell pepper diced
  • 1 cup yellow onion diced
  • 1 Tablespoon flour
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon Italian herbs
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper finely ground
  • spritz olive oil optional
  • 16 ounces Sausage Tofu Crumbles
  • 1 cup Smoky Tomato Tahini Sauce

Instructions

  • Preheat oven to 380°. 
  • Boil a large pot of salted water.
  • Wash and dice potatoes.  Put into boiling water and boil for 7-10 minutes or until just barely fork-tender.
  • While potatoes are boiling, dice onions and peppers.  Set aside.
  • While potatoes are boiling, prepare dry ingredients in a small bowl.
  • When potatoes are just barely fork-tender, drain  and run under cold water to stop cooking. 
  • Carefully layer into a large mixing bowl along with dry ingredients.  Gently toss to coat.
  • Turn onto a silicone baking sheet along with diced vegetables.
  • This step is optional - but spritz with a little olive oil before putting in oven.
  • Bake at 380° for 30-35 minutes or until a little browned and crips. Pull out of the oven.
  • Top with Sausage Tofu Crumbles - or precooked vegan sausage pieces of your choice. Return to oven for about 5 minutes till sausage is just heated. 
  • Put on a dish and top with ketchup or Smoky Tomato Tahini Sauce.

Nutrition

Serving: 4g | Calories: 231kcal | Carbohydrates: 38g | Protein: 15g | Fat: 2g | Sodium: 679mg | Potassium: 1224mg | Fiber: 7g | Sugar: 4g | Vitamin A: 26.2% | Vitamin C: 90.7% | Calcium: 13.1% | Iron: 51%

Sausage Tofu Crumbles (Vegan)

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This recipe for  Vegan Sausage Tofu Crumbles only looks and tastes like sausage. It is 100%  plant-based and oil free too!  When tofu is pressed and seasoned, it takes on the flavor of any seasoning or spice you mix in with it.  The Sausage Tofu Crumbles are light enough in flavor and seasoning that you know you aren’t getting the “fake” vegan meats that are full of oil and sometimes just a little…weird.

To Make the Sausage Tofu Crumbles Recipe You Will Need:

  • Extra Firm Tofu
  • Tahini Paste
  • Vegetable Broth
  • Low Sodium Soy Sauce
  • Coconut Palm Sugar
  • Various seasonings including smoked paprika and fennel seeds.

 

How to Use Sausage Tofu Crumbles

You can use the Vegan Sausage Tofu Crumbles in dishes like my Breakfast Potato Hash, as a topping on pizza, veggies, avocado toast,  potatoes or pasta. These sausage tofu crumbles are also a major ingredient in my Italian Stuffed Zucchini Boats recipe.  In our house, we may or may not sometimes just eat them with a spoon…sausage tofu crumbles

Read the tips and tricks section so that you can make this recipe for Sausage Tofu Crumbles and it will be as delicious and full of flavor as mine is!

Tips and Tricks for Making Sausage Tofu Crumbles

  • A “secret” ingredient is the fennel seeds. Fennel seeds lend a distinctive slightly sweet/bitter taste.  They have been used for years to flavor Italian dishes including meat such as sausage.  Fun fact: fennel is related to a carrot!  If you’ve ever seen a carrot seed, you’ll understand – very similar.fennel seeds
    • To get the full flavor effect, put the seeds between a little paper and crush slightly to release the oils. They smell a little bit like licorice! fennel seeds crushed
  • Another ingredient that gives this dish a savory taste and “full mouth taste”  is tahini.  Tahini is ground sesame seeds and really is a staple in a plant-based kitchen.  It is considered a healthy fat (check your label to make sure it only contains sesame seeds and no added oil).  Oil doesn’t actually add a lot of flavor when you cook with it, but helps to carry the other flavors and gives that “mouth full” texture. When we don’t use oil in our cooking, we aren’t missing out on flavor but on a texture and mouth-feel we’ve become accustomed to. Using tahini instead of oil solves this problem.  Tahini Paste
  • Drain and press the tofu.  Using a tofu press (affiliate link) is really the easiest and quickest way to do it.  You can be preheating your oven and prepping your other ingredients while the tofu is pressing and so no time is wasted.  Tofu Fully Pressed
  • If you don’t have a tofu press, put between plates and weigh down – with actual weights!  You will need to add about an hour to your prep time though if you use the weighted method and not the tofu press.
  • Crumble the tofu by hand into your bowl of already mixed ingredients.  It takes a few minutes but hand-crumbling will give you the best size crumble that looks more “natural” than if you cut into small pieces.

Tofu Hand Crumbled

Baking the Tofu

  • When the seasonings and tofu are well mixed and the tofu is evenly coated, turn onto a silicone baking sheet – or baking sheet lined with parchment paper – and spread evenly.
  • Put in a 375° oven for a total of 35-40 minutes.  You must open the oven and stir and turn the tofu at 15 minutes and then at 30 minutes.  Move the more dried outer edges to the center and the center pieces out to the edges. After 30 minutes, check every two minutes to make sure it’s not drying out too much.
  •  The tofu crumbles are done when the little pieces are a little browned and somewhat dried. Note: The Sausage Tofu Crumbles will not brown as much as they would if they were really sausage – because lucky for us this is a clean and cruelty-free dish! No “real” sausage included:)
  • If you liked these Vegan Sausage Tofu Crumbles then you should try my Trail Mix Tofu Crumbles! They are salty-sweet, full of flavor and great to use as a topping too! Or, for a plant-based topping or filler for Mexican dishes, try my Tofu  Taco Crumbles.

Pin to save for later:sausage tofu crumbles

Items I found useful in making this recipe:

*Affiliate Links* I am an Amazon Affiliate.  This means that clicking on one of these links and purchasing may earn Veggie Fun Kitchen compensation at no additional cost to you. 

Recipe for Sauage Tofu Crumbles:

Thank you for reading through this post.  I hope that your sausage tofu crumbles turn out as great as mine did. If you liked this recipe, drop me a note below. Five stars would be deeply appreciated! Cindy

Tofu Sausage Crumbles

Sausage Tofu Crumbles

These Sausage Tofu Crumbles are vegan and plant-based.  They can be used as a topping on pizza, pasta, vegetable or potato dishes.  Try in my Breakfast Potato Hash.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Side Dish, Snack, Topping
Cuisine: American, Italian
Keyword: sausage tofu, tofu
Prep Time: 10 minutes
Cook Time: 40 minutes
tofu press: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 171kcal
Author: Cindy Rainey

Ingredients

  • 16 ounces tofu extra firm
  • 2 Tablespoons tahini
  • 2 Tablespoons soy sauce low sodium
  • 1 Tablespoon vegetable broth
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon coconut sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian herb blend
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper less or more to taste

Instructions

  • Preheat oven to 375°.
  • Press and drain tofu, pouring of liquid as necessary.  This will take about 10 minutes using a tofu press. If pressing between plates with weights, it might take up to an hour.
  • While oven is preheating and tofu is pressing, stir together all other ingredients into a medium-sized mixing bowl.
  • When tofu is fully pressed and drained, crumble into small pieces directly into the mixing bowl with other ingredients.  Toss and still to evenly coat.
  • Turn onto a silicon baking sheet - or baking sheet covered with parchment paper and put in oven for 35-45 minutes, checking at intervals (see next instruction).
  • After putting in oven, set the  timer for 15 minutes.  Open the oven and turn and stir, moving the more dry tofu on the outer edges to the center and the center out to the outer edges. Put back in the oven and check again in 15 minutes.  
  • After stirring the second time, put back in the oven and check every 2 minutes for 5-10 minutes.  This tends to dry out fast. It will be done when it's a little browned and dried.  

Nutrition

Calories: 171kcal | Carbohydrates: 10g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 823mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4.9% | Vitamin C: 0.4% | Calcium: 16.2% | Iron: 12.8%

 

Stuffed Shells with (Vegan) Ricotta Cheese

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When I first started eating plant-based, I thought I was going to have to say good-bye to some of my favorites… like “cheesy” pastas.  This couldn’t be further from the truth!

Tofu, eggplant, and nutritional yeast make for a  convincing creamy ricotta “cheese”.  These Stuffed Shells with (Vegan) Ricotta Cheese are of course vegan, oil free, plant-based, and can be gluten-free if you are able to source gluten-free shells.

Ricotta and Shells in Pan

I first tried these stuffed shells when a (non-vegan) work friend was so excited to have found this recipe that she made it and brought it in to work for me to try out!  I’m sure you can understand how touched I was by her thoughtfulness.  When we are vegan, it is easy to feel like we are missing out on so many of the food-sharing social activities at work and with friends.  It really meant a lot that she cared enough to want to share a dish with me that I could enjoy.  She was inspired by this recipe on Minimalist Baker.  If you haven’t checked out their website you really should as a great recipe resource!  My friend massaged that recipe and gave it to me and then I massaged it further.

This is a recipe that I consider a little crazy complicated with multiple steps.  I’ve made it so many times though that I think I’ve perfected how to do it from start to finish.  Follow the steps in the recipe card and (hopefully) it will go easy enough for you too!

Eggplant ScoredStart with your eggplant.  I’ve never been a fan of eggplant because I never really understood how to cook it correctly.  It was always a little slimy-textured to me.  If you salt it well and then squeeze out the extra moisture before cooking, you won’t have the texture problem.  You can see that I’ve scored  and salted it well.  Let sit salted for about 30 minutes and squeeze out the extra moisture before cooking it face down on a silicone baking sheet.

After it’s cooked in a 400° oven for 40 minutes it will be done. The eggplant will be a little shriveled and softened enough so that you can easily scoop out the creamy insides.  Toss the skin, you won’t be using it in this recipe.Eggplant Cooked

 

 

While all that is going on, drain and press your tofu.  I use a tofu press.

Tofu in the Press

You will also need to soak your cashews. Make sure to drain water before using in the recipe. Use raw cashews because you will get a creamier texture than if you used dry roasted cashews.  Cashew Nuts SoakingRaw Cashews in Package

 

You normally can’t find raw cashews in the grocery store unless it is a health or specialty store.  I usually source mine online.

 

After the tofu is pressed, roughly break it into chunks and reserve 1/2 cup.  You’ll be stirring that in later to give your ricotta “cheese” a little texture.

Tofu in Half Cup

This is also a good time to cook your baby kale. Just put in a sauté  pan along the with the garlic. Line your pan with vegetable broth to prevent the kale from sticking. It’s done when it’s wilted and about 1/3 of the size. Crazy huh?!?

Baby Arugula         Baby Arugula Cooked

 

If you are unable to find baby kale then substitute with baby arugula or baby spinach.

Sometime during all this, you’ll need to bring a large pot of salted water to a boil. Boil the jumbo shells until just al dente as they will be cooking longer in the oven once stuffed and covered in sauce.  If you overcook then they will be mushy and fall apart when stuffing. Make sure you use the jumbo shells.  Here’s a photo next to a dime for size comparison.Jumbo Shells with Dime

When they are cooked, drain and set aside.  The shells will need to be mostly dried of the extra bits of water or your dish will be runny – but not too dried or they won’t be flexible enough to stuff.  This cooking thing can be  a bit of a dance!

Make your creamy “cheese” sauce by putting the tofu (except for the 1/2 cup reserved), drained cashews, and plant milk in a high speed blender.  You can use any type of plant milk you like (soy, almond, cashew, etc.) BUT make sure it is unsweetened.Vegan Ricotta in Blender Close Up

 

 

 

Process till smooth then scrape into a large bowl along with the cooked and skinned eggplant, cooked kale, and seasonings.

Vegan Ricotta in Bowl Ready for Mixing

Nutritional yeast is an important ingredient that can’t be left out or it won’t have that cheesy flavor. Nutritional yeast is different from brewer’s yeast and baker’s yeast.  It really is a staple of a vegan kitchen.  It’s not always easy to find in the grocery store but sometimes can be found near the “health food” section, or area near gluten-free foods, or the section with the specialty grains. I usually just order mine online.

Take a mixer – I like an immersion blender – and throughly blend together. You’ll know it’s done when the kale is in little pieces and is  well incorporated.Vegan Ricotta Immersion Blender

 

 

 

It is at this point that you add in the reserved tofu. Only mix enough  so that it’s a little chunky and the texture somewhat resembles ricotta cheese.

PUTTING IT ALL TOGETHER! Finally!

Line a large baking dish with a pasta sauce of your choice.  For this I usually find a large jar of sauce that makes me happy because honestly, this recipe is hella work already without having to make your own sauce.  If you want to be ambitious and make your own, try my Pasta Sauce.  It’s oil-free, plant-based, and vegan. I make it with canned crushed tomatoes so the the process does go a little more quickly.

Vegan Ricotta Shells Lined up in PanCarefully stuff each shell with the ricotta mixture and set in the dish.  You will get 18-20 shells – probably depending on the size of your eggplant and how fully you stuff them.  Spoon more sauce over of each shell and then sprinkle some  vegan parmesan cheese on top.  If you use mine, I make it with cashews.  You MUST disclose to anyone you serve that it contains nuts as people won’t be expecting  nuts in a cheese sprinkle.

Bake uncovered in a 350° oven for 30 minutes. I always sprinkle more vegan cashew cheese on top because  honestly, it’s the bomb!

Stuffed Shells with Vegan Ricotta Cheese

Ricotta and Shells in Pan

Stuffed Shells with (Vegan) Ricotta Cheese

These stuffed shells are vegan, oil-free, and plant-based.  Tofu, raw cashews, and eggplant give the ricotta "cheese" a creamy texture.  
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Plant-based, vegan
Prep Time: 40 minutes
Cook Time: 30 minutes
resting time (eggplant): 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 219kcal
Author: Cindy Rainey

Ingredients

  • 1 large eggplant sliced in half and scored
  • 1 16 ounce block tofu extra firm
  • 20 jumbo shells
  • 3/4 cup cashews, raw soaked
  • 5 ounces baby kale
  • 2 cloves mined garlic
  • 1/4 cup vegetable broth or more to keep pan from sticking
  • 1/2 cup plant milk of choice unsweetened
  • 3 Tablespoons nutritional yeast
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 25 ounce jar pasta sauce
  • 1 recipe vegan cashew parmasean cheese optional

Instructions

  • Preheat oven to 400°. 
  • Slice eggplant in half lengthwise, score the flesh side and sprinkle generously with salt. Let stand for 30 minutes.  When finished, squeeze out excess moisture. Place cut-side down on a silicone lined baking pan and cook for 40 minutes.  
  • After you take the eggplant out, turn oven down to 350°.  Let the eggplant cool enough to handle and then scrape out the insides into a dish. Set aside. You can discard skins.
  • While the eggplant is sitting and cooking do the following:
    1. Drain and press Tofu,
    2. Soak cashews,
    3. Boil water for shells,
    4. Sauté baby kale.
    5. Blend/process pressed tofu (except 1/2 cup), soaked cashews, and  plant milk. 
    (Specific directions are in steps below.)
  • Drain and press Tofu until most moisture is squeezed out. After tofu is drained and presses, break into small chunks and divide - setting aside 1/2 cup in a separate bowl.
  • Cook jumbo shells according to package direction for al dente.  Drain and set aside to cook.
  • Soak raw cashews in water for 30 minutes. After cashews have soaked for 30 minutes, drain water and toss it out.  Set aside cashews to blend later.
  • Line a large sauté  pan with vegetable broth. Sauté baby kale along with garlic until wilted and tender.  Set aside. 
  • Put soaked drained cashews, unsweetened plant milk, and all but 1/2 cup of pressed tofu into a high-speed blender or food processor.  Process until smooth.  Pour/scrape into a large mixing bowl . 
  • Add the cooked baby kale, cooked and scooped eggplant and all other seasonings and ingredients (except for pasta sauce, shells, and vegan parmesan cheese) to the bowl with the ricotta mixture.  With an immersion blender, agressively  blend until smooth.  
  • At the last minute, add the reserved 1/2 cup tofu.  Continue to lightly blend until mixture resembles  the consistency of a ricotta cheese mixture.
  • Line the bottom of a large lasagna-type of pan with a thin layer of pasta sauce.  
  • Carefully stuff the shells with the cheese mixture and place in a single layer on top of the pasta sauce.
  • Spoon remaining pasta sauce on the top of the stuffed shells. Sprinkle generously with vegan parmesan cheese. 
  • Bake uncovered at 350° for 30 minutes until heated through. 

Notes

If you serve this recipe to others you MUST disclose that this recipe contains nuts.  One normally wouldn't expect to find nuts in thy type of recipe so it is especially important.
Recipe for Vegan Cashew Parmesan Cheese
Recipe for Homemade Pasta Sauce

Nutrition

Calories: 219kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 467mg | Potassium: 356mg | Fiber: 2g | Sugar: 1g | Vitamin A: 47.6% | Vitamin C: 34.4% | Calcium: 7.5% | Iron: 11.4%

 

 

Trail Mix Tofu Crumbles

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These savory Trail Mix Tofu Crumbles are perfect as a topping for avocado toast, potatoes or other vegetable dishes.  Though they are for savory dishes, they have a pop of sweet/tart from the dried cranberries.  They are vegan, oil-free,  and whole food plant-based.

To make these Trail Mix Tofu Crumbles you will need:

  • extra firm tofu
  • tahini paste
  • vegetable broth
  • low sodium soy sauce
  • coconut palm sugar
  • nutritional yeast
  • various seasonings such as smoked paprika, onion powder, garlic powder, and salt and pepper.
  • fun “trail mix” add-ins like sunflower seeds, pepitas (shelled pumpkin seeds), and dried cranberries.
  • A cookie sheet some type of silicone mat (affiliate link) or parchment paper.

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Why “Trail Mix” Tofu Crumbles?

Great question! Because this isn’t trail mix – it’s a tofu crumble topping.  When I was first eating vegan, I was visiting my parents who were a little skeptical of my new eating ethics.  My mother wanted to be supportive though, and so she went grocery shopping and bought all the “vegan foods” that she thought would make me happy and that I could eat.  Can you guess what one of the food items was?  That’s right, tofu!  I will tell you, before that day, I had never cooked with tofu.

Challenge Accepted!

I jumped on the internet and educated myself about tofu – including pressing, draining, seasoning, and baking.  First, I  tried to make an Asian type of tofu chunk, but because the tofu got so smashed up when I was pressing and draining it, it mostly fell apart.  Not one to waste food, I just added a little bit of what I could find in my mother’s cupboard.  I spied some salad toppers in the corner with seasoned nuts and seeds.  The result was tasty crunchy crumbles.  A few more tries and tweaks, and I had my Trail Mix Tofu Crumbles, named so because of the seeds and cranberries.

Tips, Tricks, and Directions for Making the Best Trail Mix Tofu Crumbles:

The Tofu:

  • Please read through all of the tips, tricks, and directions so that your tofu crumbles will turn out as amazing as mine.
  • Start by draining and pressing a 16-ounce block of extra firm tofu. Extra firm is what you should use for the best texture.
  • When I first started cooking with tofu, I just pressed it between weighted dinner plates. In fact, I fought purchasing a tofu press for quite some time thinking that it was just as easy to use the weighted plate method.  Getting a tofu press  cuts down the press time by almost an hour and is so easy to use!
Tofu in the Press
I’ve just put the tofu in the press. It will smash down quite thin and drain well.

The other ingredients:

  • While the tofu is pressing, you should preheat the oven and assemble the other ingredients – except for the dried cranberries.  You’ll want to add these only after you’ve almost cooked your tofu or they will overcook and taste bitter.

Trail Mix Tofu Ingredients in Bowl

  • There are a  few secret ingredients make this Trail Mix Tofu Crumble recipe unique and delicious.
  • Tahini paste adds a rich and complex structure to the taste.
  • Soy sauce and nutritional yeast also add a savory dimension to the flavor. If you don’t yet know about nutritional yeast, this is different from brewer’s yeast and baking yeast.  It gives a “cheesy” flavor to many vegan dishes.  While these Trail Mix Tofu Crumbles do not taste cheesy, the nutritional yeast is necessary for full flavor.

Putting it all together and baking:

  • When the tofu is fully pressed (about 30 minutes) with a tofu press), carefully crumble by hand into a medium-sized mixing bowl along with the other ingredients.Tofu Being Crumbled
  • Stir together until the tofu is evenly coated.

Trail Mix Tofu Crumbles Uncooked

  • Spread into a single layer on a cookie sheet that is covered with parchment paper or onto a silicone mat.
  • Cook at 375° for a total of 35-45 minutes.  You will want to pull it out and stir it around at 15 minutes and again at 30 minutes.
  • It is at this point that you add the dried cranberries.  Put back in the oven and cook for another 5-10 minutes,  checking every couple of minutes so that the tofu doesn’t dry out too much.
  • After it’s cooled, put into an airtight container and store in the refrigerator for up to a week.  Honestly, ours never lasts quite that long!

Our favorite way to enjoy Trail Mix Tofu Crumbles in on Avocado Toast. Trail Mix Tofu Crumbles on Avocado Toast

If you liked these vegan tofu crumbles, you should try my Sausage Tofu Crumbles and my Tofu Taco Crumbles.  All are plant-based, oil-free and delicious!

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Things I found useful making Trail Mix Tofu Crumbles:

*Affiliate Links* I am an Amazon affiliate. This means that clicking on and purchasing through one of these links might earn Veggie Fun Kitchen compensation at no additional cost to you.

The Recipe for Trail Mix Tofu Crumbles

Thanks for reading through the directions. I hope your Trail Mix Tofu Crumbles turn out as tasty as mine do all the time! If you liked this recipe, leave a comment and five stars would be greatly appreciated.  Thank you for being a part of Veggie Fun Kitchen. Cindy

Trail Mix Tofu Crumbles

Trail Mix Tofu Crumbles

These Trail Mix Tofu Crumbles are great as a topping on avocado toast, vegetable dishes, and as a filler in potato dishes.  This recipe is oil-free, plant-based, and vegan.
5 from 1 vote
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Course: Snack, Topping
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 15 minutes
Total Time: 50 minutes
Servings: 8
Calories: 104kcal
Author: Cindy Rainey

Ingredients

  • 1 16 ounce block tofu extra firm
  • 2 Tablespoons tahini paste
  • 2 Tablespoons vegetable broth
  • 3 Tablespoons soy sauce low sodium
  • 1 Tablespoon coconut palm sugar
  • 3 Tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 Tablespoons sunflower seeds
  • 3 Tablespoons pumpkin seeds shelled - pepitas
  • 3 Tablespoons dried cranberries

Instructions

  • Preheat oven to 375°.
  • Press and drain extra firm tofu.
  • While oven is heating and tofu is pressing, assemble all other ingredients -with the exception of the dried cranberries into a medium-sized mixing bowl.
  • Once tofu is thoroughly pressed, crumble into small pieces by hand directly into the mixing bowl with the other ingredients.
  • Toss until tofu is well coated.
  • Spread onto a silicone mat or parchment covered baking sheet and put in the oven for a total of 30 -40 minutes, checking and stirring at intervals. 
  • Initially set the timer for 15 minutes.  Take tofu out to turn and stir.  Make sure you move the pieces on the sides into the middle and the middle out to the side.  Put back in for another 15 minutes.
  • At this point add the cranberries and continue to stir and turn. Put back in for 5-10 minutes, checking at stirring every 2 minutes to make sure tofu does not overcook and dry out.
  • You'll know it's done with it's mostly brown.  Note: This will not brown as darkly as meat.  If it does, it means that you overcooked.  
  • Cool tofu and put into an airtight container.  You can refrigerate for up to 5-7 days.  If it dries out while being stored, revive with a little vegetable broth.

Nutrition

Calories: 104kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Sodium: 543mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2.6% | Vitamin C: 0.2% | Calcium: 1.1% | Iron: 6.1%

Loaded Nachos (Vegan)

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This Loaded Nachos (Vegan)  recipe is a hearty dish that can be used as a main course or can be shared with friends and makes for a great party dish! (Please note that you must disclose  that this recipe contains nuts if you serve to others.)

Vegan Chili Cheese Sauce with Vegetable Plate Close UpThese loaded vegan nachos don’t make use of the vegan “fake” foods that are out there such as commercial vegan “meat” and “cheese”; rather, I do use a plant-based homemade vegan chili cheese sauce and taco tofu crumbles.  You’ll want to have those prepared ahead of time.  You can even prepare  the tofu crumbles and vegan cheese sauce a day or two ahead of time and then just heat up when you are ready.

To make these vegan nachos, I use my Vegan Chili Cheese Sauce.  You’ll want to grab the recipe here if you have an Instant Pot (or other pressure cooker) and here if you’ll be making it on the stovetop instead.

Taco Tofu CrumblesYou’ll also need to grab my recipe for Tofu Taco Crumbles.  The tofu taco crumbles don’t figure into the nachos as the “main event” but are only there to remind you that you are eating loaded nachos.

Since you will be making the taco tofu crumbles and vegan chili cheese sauce – and they are somewhat labor intensive –  you can take a few short-cuts  with canned black beans, store bought pico de Gallo, and guacamole.  Pico de Gallo and Guacamole

But…If you wanted to make your own you can find the recipes here:

You’ll need to find a sturdy tortilla chip for this very heavy laden-down dish.  A thin chip will fall apart in your hands.  Also, if you are vegan then make sure your chip is lard free.

Assemble your nachos with layers of chips, tofu taco crumbles, black beans, vegan chili cheese sauce, and pico de Gallo.  Top with cilantro and jalapeños if desired.

For a more plant-based version (without the tortilla chips), try my Loaded Nacho Potatoes.

Vegan Nachos

Loaded Nachos (Vegan)

These loaded nachos are vegan and full of flavor!  They don't make use of the vegan fake meats and cheeses but rather use a homemade Vegan Chili Cheese Sauce and  Tofu Taco Crumbles. (Look for links in post.)
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Course: Main Course, Snack
Cuisine: Mexican
Keyword: vegan
Prep Time: 30 minutes
Assembly time: 10 minutes
Servings: 8
Calories: 190kcal
Author: Cindy Rainey

Ingredients

Instructions

  • Make ahead Vegan Chili Cheese Sauce, set aside. This can be made a few days ahead of time and refrigerated. Warm before using.
  • Made ahead Taco Tofu Crumbles, set aside. This can be made a few days ahead of time and refrigerated. Warm before using.
  • Assemble in layers starting with chips, tofu crumbles, black beans, pico de Gallo, vegan cheese sauce, and guacamole.  Repeat. Top with cilantro and jalapeños if desired.

Notes

The Vegan Chili Cheese Sauce contains nuts! Safety first.  You must disclose this to anyone you are serving this dish to in case of allergy.  This is especially important as nuts normally aren't found in cheese sauce or in nachos.

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 83mg | Fiber: 2g | Calcium: 6.8% | Iron: 5%

 

 

Tofu Taco Crumbles

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Tofu has a certain kind of magic – it has the ability to turn into any flavor you ask of it!  This is certainly true with these Tofu Taco Crumbles. You can use them as an accompaniment in almost any vegetable-based Mexican dish. I top my Loaded Nachos and Loaded Potato Nachos with these Tofu Taco Crumbles.

This post contains Amazon affiliate links.  Clicking on and purchasing through the link may provide Veggie Fun Kitchen with compensation at no additional cost to you.

I wouldn’t use the Tofu Taco Crumbles as the “main event” in any dish though, because at Veggie Fun Kitchen we aren’t about using the fake meats but rather finding delicious vegetable-based alternatives.  Even still, sometimes it’s nice to have a little familiar flavor in your food and the Tofu Taco Crumbles provides just that.

Taco Seasoning Packet

I use a little short cut with a couple of Tablespoons from a premixed taco seasoning packet. Feel free to mix your own if you are comfortable with that.

 

 

 

The Tofu Taco Crumbles  get their savory taste from a little soy sauce, smoked paprika and a secret ingredient: tahini paste.  Tahini paste is ground sesame seeds and is typically used in hummus.  It also lends a rich flavor to sauces, gravies, and as it turns out, “meaty” tofu.  I use it in most of my Tofu Crumble recipes as well as some salad dressings and  sauces and such as my Smokey Tahini Tomato Sauce.Tahini Paste

 

The most important step to making tofu crumbles is to start with an extra firm tofu and then really squeeze the liquid out. It took me a really long time to go ahead and buy a tofu press.  I gotta tell you, it’s a game changer! Using an actual tofu press is so much quicker and less labor intensive than pressing with weight. *Affiliate link* Tofu in the Press

It’s okay if you are still pressing your tofu the old fashioned way – with weights and plates.  It’s just more work and takes a little longer.  I can press the same block of tofu in about 10 minutes verses  an hour with the weight method. Tofu Pressed Between Plates

 

 

 

 

Tofu Being CrumbledWhile your tofu is being pressed, prepare the other ingredients in a medium-sized bowl.  Crumble your  pressed dried tofu into the bowl.  I really don’t know a better way to do it other than by hand.  I’ve tried cutting it and mashing it but the hand method really gives the best sized, most natural looking  crumbles.

When it’s well crumbled, stir to coat well and then turn onto a baking sheet.  You need to use parchment or silicone or it will stick.

Tofu Crumbles Ready for Oven

Spread evenly and put into an a 375° oven. You’ll need to check it and stir around at 15 minutes and then another 15 minutes.  You can continue to cook for another 10 minutes if not browned enough – but do check and stir every couple of minutes because it over cooks very quickly. Note: This will NOT brown up as much as hamburger meat does. If you wait for that to happen, it will dry out.

Taco Tufo Crumbles Cooked on the Pan

It’s nicely browned and ready to go.  Put in an airtight container and store in the fridge for up to a week.  If it dries out, add a little veggie broth.

And here, gotta tease you with the Loaded Nachos!Vegan Nachos

 

And the Loaded Nacho Potato dish🙂Loaded Nacho Potatoes

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Taco Tofu Crumbles

Tofu Taco Crumbles

These Tofu Taco Crumbles get their flavor from a pre-packaged taco seasoning as well as other seasonings, and tahini paste. They are a perfect accompaniment to sprinkle on vegetable dishes needing a little bit of Mexican flavor. 
5 from 1 vote
Print Pin Rate
Course: Topping
Cuisine: Mexican
Keyword: Plant-based, vegan
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 10
Calories: 11kcal
Author: Cindy Rainey

Ingredients

  • 1 16 ounce block extra firm tofu get non GMO/organic if possible
  • 1 Tablespoon tahini Paste
  • 2 Tablespoons vegetable broth
  • 1 Tablespoon soy sauce low sodium
  • 2 Tablespoon taco seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat oven to 375° fahrenheit.
  • Press and drain tofu, pouring off liquid as necessary until no more liquid drains off.  If you have a tofu press this should go quickly - about 10-15 minutes.  If you need to use  the weight method then put between plates and put weight on top.  This will take longer - up to an hour.  
  • While tofu is pressing, stir together all other ingredients into a medium size mixing bowl.
  • After tofu is thoroughly pressed and drained, crumble into bowl with other ingredients and toss to fully incorporate.
  • Spread mixture evenly onto a sheet pan covered with parchment paper or a silicone mat.  
  • Cook in a 375° oven for a total of 30-40 minutes.  You will need to check and stir at the 15 minute point and at the 30 minute point. When stirring,  move the tofu from the outer edges into the middle and the middle tofu to the outer edges.  After that, check and stir every 2 minutes as it over-browns and dries out quickly. 
  • If you don't use right away then put into an airtight container and refrigerate for up to a week.  Pay attention the the expiration date on the tofu and if it expires during that week then don't keep beyond that. Add a little vegetable broth if if gets too dry.

Nutrition

Calories: 11kcal | Sodium: 269mg | Potassium: 10mg | Vitamin A: 2.1% | Vitamin C: 0.3% | Calcium: 0.2% | Iron: 0.9%